Save to your scrapbook
Medley of spring vegetables
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Average user rating