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Medley of spring vegetables
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By Ed Smith
This is a perky seasonal side, which adds brightness to the lamb and potatoes. You can prepare the vegetables and herbs in advance; just cook them at the very last minute.
Serves: 4 - 6
½ x 20g pack tarragon, leaves finely chopped
½ x 25g pack mint, leaves finely chopped
2 tbsp extra virgin olive oil
230-250g bunch asparagus, woody ends removed, spears cut in half
150g breakfast radishes, large ones halved lengthways
1 bunch salad onions, roughly chopped
200g sugar snap peas
1 sweet cos lettuce, cut into 1-2cm strips
1. In a large mixing or serving bowl, combine the chopped herbs and oil; season.
2. When you are 5-10 minutes from sitting down to eat, bring a large saucepan of water to a rolling boil. Add the asparagus, radishes and salad onions; cook for 2 minutes 30 seconds (the water should just return to a boil in that time). Add the sugar snaps to the saucepan and cook for 90 seconds more. Then add the lettuce, stir and immediately strain through a colander. Transfer the steaming vegetables to the mixing bowl and toss through the seasoned oil until glossy. Serve immediately.
Typical values per serving:
Per serving (for 4)
This recipe was first published in Fri Apr 30 15:25:48 BST 2021.