Asparagus Fennel Bean Plato Bake

individual portion
some preparation in advance for quicker assembly later:
preparing Fennel, weighing Beans, chopping garlic and Pine Nuts, grating Cheese
kept in fridge until required

187.5g tinned Butter Beans
40g toasted Pine Nuts, chopped
2 Albumen, separate
30g Table Cheese, finely grated
120g Fine Asparagus, halved mostly, to uniform size
450g Fennel, sliced across medium thin, fronds set aside
30g fresh basil, roughly sliced
2 cloves garlic finely chopped
1 teaspoon fennel seed

FENNEL (15min)
In small frypan fried the Fennel in 15ml Sunflower Oil for 15min
10min before the end added the fronds and fennel seed
After cooking transferred to a jug and blended with hand-blender till well mashed
– – – – – – – – – experiment – – – – – – – –
FENNEL (10min)
After taking out of fridge
Sieved the mashed Fennel, but put it all back because too liquid
Added 1 Albumen to the Fennel and lightly heated in pan 10min
– – – – – – – – – – – – – – – – – – – – – –

ASPARAGUS (10min)
In medium large frypan fried the Asparagus in 15ml Sunflower Oil for 10min
5min before the end added the garlic to the Oil in the pan and let it blond before stirring into the Asparagus
After cooking stirred in the basil

PLATO BAKE (15min)
Spread the Fennel over the Plato
Placed the Asparagus on the Fennel
Covered with Cheese
Baked 15min

complete protein 25.6g
saturated fats 11.4g
uncompleted legume protein 5.3g