preparation
Heat a grill pan vigorously. Meanwhile, peel fine strips of zest from half of the lemon (this is best done with a zester). Set aside. Halve the lemon.
Place the drained beans in a food processor or blender with the cumin and garlic. Add 2 tablespoons of olive oil and a pinch of salt, squeeze over some lemon juice, and puree until smooth. Season the bean puree with a little more salt and lemon juice, if desired.
Fry the asparagus in a hot grill pan without fat for 4–5 minutes. Turn the spears occasionally to ensure even cooking and grill marks. Remove from the pan, drizzle with a little oil, and season generously with salt and pepper.
On a chopping board, roughly chop the parsley leaves, hazelnuts and lemon zest with a small pinch of salt.
Toast slices of bread in a toaster or grill pan.
To serve, spread the toast generously with bean puree. Arrange the asparagus spears crisscrossed on top and sprinkle generously with the parsley and nut mixture.
