Instructions

1. Thinly slice the leek and finely chop the garlic.
2. Heat the oil in a large frying pan and gently sauté the leek until soft. Add the garlic and thyme leaves, stir for a minute then add the wine, if used. Reduce it, then add the stock and the broad beans. Bring to the simmer, cover and cook for 3 minutes.
3. Meanwhile, remove the woody ends of the asparagus.
4. Cut the asparagus into 3 cm pieces and add to the pan. Cook for a further 2-3 minutes.
5. Slice the red pepper and zest the lemon.
6. When the asparagus is tender, stir in the rice and warm through for a couple of minutes.
7. Add the lemon zest, the red pepper slices and chopped herbs. Combine, then serve with a squeeze of lemon juice and plenty of freshly ground pepper. You can also scatter some (vegan) parmesan on the top, if liked.