500g fresh broad beans or 1½ cups frozen broad beans
1 large fennel bulb, trimmed and thickly cut
400g plump asparagus, trimmed and cut into chunks on the diagonal
2 cloves garlic, crushed
¼ cup extra virgin olive oil
½ cup water
2 fresh bayleaves
¼ tsp salt and a little freshly ground black pepper
1 tsp small marjoram leaves
1 Tbsp lemon juice
Remove fresh broad beans from their pods. Drop them into a small saucepan of gently boiling lightly salted water and cook for 5 minutes. If using frozen broad beans, cook for 3 minutes only. Drain beans then refresh with cold running water until the beans feel cool. Remove the tough outer skins, then put beans in a dish and cover with plastic food wrap.
Put fennel, asparagus and garlic in a large frying pan with olive oil, water and bayleaves. Cook gently for about
10 minutes, tossing vegetables often with a pair of tongs, until they are just showing signs of wilting. Season with salt and pepper, add the prepared broad beans and cook for 1-2 minutes more. Stir in marjoram and lemon juice, then serve.