Beano Plato with Asparagus and Carrot

single portion

180g tinned Kidney beans
40g roasted chopped Hazelnuts
1 Albumen, lightly whisked
30ml Sunflower Oil
300g Carrots, cut into sticklets
ginger cut into matchsticks
chilli cut into thin slivers
450g Asparagus, trimmed and halved longways not including the tip
half a sachet of saffron, ground
90g Philadelphia Light
some coriander leaves

PLATO (20min)
preheated the oven to 190°C
prepared the Plato by mixing the first three ingredients together
placed the Plato on a metal oven dish lined with parchment paper
baked 20min

CARROTS (20min)
In small frypan stirred the Carrots, ginger and 15ml Sunflower Oil together and fried 20min
10min before the end added the chilli

In medium large frypan stirred the Asparagus, saffron and 15ml Sunflower Oil together and fried 20min
2min before the end poured the Sauce below on the Asparagus to heat through without stirring

SAUCE (4min)
Placed the Philadelphia and coriander leaves in a jug
4min before the end of cooking above added some well cooked pieces of Asparagus, a few pieces of Carrot, about 30ml hot water and blended with a hand blender

complete protein 17.5g
saturated fats 11.9g