Step 1

Heat your oven to 200°C / fan 180°C.

Step 2

Trim the woody ends off the asparagus stalks and place in a medium baking tray. Drizzle with extra-virgin olive oil, season with salt and pepper and toss to coat. Arrange the stalks in an even layer and roast for 12 minutes, or until tender.

Step 3

Meanwhile, heat a splash of extra-virgin olive oil in a medium saucepan set over a medium heat. Add the garlic and cook, stirring almost constantly, for 1 minute, then add the beans (with their juices) and water and season with salt and pepper.

Step 4

Turn the heat up to medium-high and bring to a boil, then reduce the heat back to medium and simmer until the liquid is reduced by half.

Step 5

Remove the saucepan from the heat, add the parmigiano reggiano and crème fraîche and stir until well-combined. Cover while you make the zingy parsley dressing.

Step 6

Place the parsley, extra-virgin olive oil, lemon juice and zest in a mortar and pound with a pestle until you have a chunky green sauce. Alternatively, you can do this in a food processor or just finely chop it all by hand. Season generously with salt and pepper, to taste.

Step 7

To assemble, spread the creamy parmesan beans onto a large plate and top with the roasted asparagus. Pour the zingy parsley dressing over the top and finish with a sprinkle of toasted nuts and a bit more grated parmigiano reggiano, then serve and enjoy.