Directions

1. 1. Grate the courgette and drain off as much liquid as you can. Peel and finely slice the garlic. And roughly chop the fresh mint & parsley.
2. 2.Lightly toast the pine nuts in a dry pan over a medium heat until golden brown - set aside.
3. 3.Blanch the asparagus tips for a couple of minutes, either in a saucepan or microwave, just to soften. Then, pat them dry and add them to a bowl - toss with olive oil, pinch of salt & pepper.
4. 4.Bring a griddle pan to a medium heat and add the asparagus - cook until nicely charred. (Roasting will also work)
5. 5.Meanwhile, heat olive oil in a pan over a medium heat & add the grated courgette with a pinch of salt and the sliced garlic. Gently cook for 3-4 minutes until softened.
6. 6.Slice the lemon in half and grate in half of the zest and juice to the courgettes.
7. 7.Check on the asparagus & set aside once cooked (leave in the pan to stay warm)
8. 8.Drain the butter beans and add these to the courgette mix and stir to combine. Add the grated parmesan, chilli flakes & a pinch of black pepper and mix well. Stir in the chopped mint & parsley.
9. 9.Stir in the creme fraîche & season to taste.
10. 10.Plate up the beans and grate over the other half of the lemon zest, some extra parmesan & sprinkle over those toasted pine nuts.