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Finely dice the onion, basil stalks, red chilli + garlic.
Warm a glug of olive oil in a saucepan on a medium heat, then add the onions with a pinch of salt + allow to soften for 2-3 minutes.
Add the basil stalks, chilli + garlic, frying until fragrant.
Add the butter beans (with their liquid if jarred, or with 1-2 tbsp of their liquid if tinned) + simmer on a medium-low heat for 5-10 minutes, adding a splash of water to loosen.
Trim the stalks of the asparagus, then boil in salted water until al dente (3-4 minutes).
Dissolve the miso paste in 1 tbsp of boiling water, then add to the beans with nutritional yeast, a grating of lemon zest + a handful of chopped basil.
Season the asparagus with salt, pepper, olive oil + lemon juice.
Warm up your flatbreads, then spoon the beans onto a plate.
Top with the asparagus, grated lemon zest + parmesan - then enjoy!