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. Add the spring onion and cook for a further 2 minutes.

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 simmer away for 3-4 minutes, stirring to combine. Add more stock to loosen, if desired.

Heat a griddle pan or regular frying pan over a medium heat. Add the asparagus with a 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.

Add the pesto to the beans with cracked black pepper and stir to combine. Check for seasoning, adding more parmesan, lemon juice or salt to taste to how you like it. Serve into bowls, top with the charred asparagus, extra parmesan and a squeeze of lemon juice.