Herbed Broad Bean & Feta Crostini with Asparagus Recipe

Preheat oven to 400°F (200°C).

Boil the broad beans in salted water for 3-4 minutes, then drain and rinse with cold water.

Remove the outer skins from the broad beans.

Brush the baguette slices with olive oil and toast in the oven for 5-7 minutes, until crispy.

In a small bowl, mix together the minced garlic, olive oil, fresh herbs, salt, and pepper.

Heat a pan over medium heat and add the asparagus spears. Cook for 4-5 minutes, until bright green and slightly tender.

Spread the herbed olive oil mixture onto the toasted baguette slices.

Top each crostini with a spoonful of broad beans, crumbled feta cheese, and a cooked asparagus spear.

Serve immediately.