Heat 1 tablespoon of olive oil in a large pan over a medium heat. Add the onion and cook gently for about 8 minutes until softened.

While the onions are cooking, make the pesto. Put all of the ingredients into a blender or food processor and blitz until you have a vibrant green paste - it should be fairly chunky, but add a splash more oil to loosen, if necessary. Set aside.

Once the onions have softened, increase the heat slight and pour in the wine. Allow it to cook off - roughly 2-3 minutes. Pour in their beans with their liquid, fill the jar about ¼ the way with water, give it a shake and pour that in too - this will act as a stock! Add the peas and the chopped asparagus stalks to the pan and simmer for 3-4 minutes to let the veg soften - you could add the asparagus tips at this point too, but we’re giving an option below to char them to add a bit of texture to the dish. Add more stock or water to loosen, if desired.

Heat a griddle pan or regular frying pan over a medium heat. Add the asparagus with a little drizzle of olive oil and a good pinch of sea salt and fry for 3-4 minutes, tossing occasionally, until slightly charred. This will give the bean-otto the crunch they crave, but feel free to blanch the asparagus, if you prefer.

Stir the pesto into the beans until well combined. Add a few cracks of black pepper, and check for further seasoning, adding more parmesan, lemon juice or salt to taste how you like it. Serve into bowls, top with the charred asparagus tips, extra parmesan and a grating of lemon zest or wedges, to serve.