Beano Plato with Fennel and Asparagus

single portion

180g tinned Kidney Beans
40g toasted Pine Nuts
1 Albumen
30ml Sunflower Oil
250g Asparagus, halved longways but leaving the tip intact
garlic finely chopped
360g Fennel, sliced medium thin, stems across, bulb longways, fronds set aside
thyme twigs with leaves
30g Table Cheese

PLATO (20min)
Preheated the oven to 190°C
Prepared the Plato by mashing about a third of the Beans with a potato masher and then mixing them together with the Albumen, Pine Nuts and pepper
Made a circle of the Plato in a tin lined with parchment paper
Baked 20min

In large frypan covered the Asparagus with 10ml Sunflower Oil and fried 20min in all
5min before the end added 5ml Sunflower Oil to the pan, put the garlic in this to blond before adding to the Asparagus

FENNEL (20min)
In medium large frypan stirred the Fennel into 15ml Sunflower Oil and fried 20min
15min before the end added the thyme branches and continued frying
10min before the end added the fronds
At the end of cooking removed the excess of thyme twigs and added the Cheese to melt a little

complete protein 20.6g
saturated fats 11.4g

W 172 abcd

Sable round brushes, colours and paper:
n.4 Indanthrene Blue
n.9 Aureolin (Cobalt Yellow)
n.2 Manganese Blue Hue
Watercolour paper NOT 280gsm 38 x 28cm