Warm Spring Vegetable Medley by Amelia Freer

Asparagus illustration

Warm Spring
Vegetable Medley

VEGAN, GLUTEN-FREE, DAIRY-FREE

This is a real celebration of spring veg. The ingredient list here could easily read ‘any green spring vegetables that your garden or greengrocer has to offer’, so use the method as a base and try other greens like globe artichokes, chicory, baby spinach, or little gem hearts. The broad beans and peas both provide some filling plant-based protein and fibre

serves 4

INGREDIENTS

2 tbsp good olive oil
1 large onion, sliced
2 small heads of fennel
300g broad beans, podded
250ml chicken or vegetable stock
200g peas
1 bunch of British asparagus
a squeeze of lemon juice
salt and pepper

 


STEP-BY-STEP

In a large frying pan, heat 1tbsp of olive oil and gently sauté the onion for 5 minutes.

Trim the fennel head and cut into 6 or 8 wedges. Add these to the pan and cook for 4 minutes before adding the stock and broad beans.

Bring to the boil and then simmer vigorously for 4 minutes. Add the peas, and asparagus and cook for a few more minutes until all the vegetables are cooked and the liquid is all but gone.

Finish with a generous squeeze of lemon juice, a drizzle of olive oil and season to taste. Serve warm, great with lamb or fish and just as tasty the next day cold for lunch.


INGREDIENTS

2 tbsp good olive oil
1 large onion, sliced
2 small heads of fennel
300g broad beans, podded
250ml chicken or vegetable stock
200g peas
1 bunch of British asparagus
a squeeze of lemon juice
salt and pepper

 


STEP-BY-STEP

In a large frying pan, heat 1tbsp of olive oil and gently sauté the onion for 5 minutes.

Trim the fennel head and cut into 6 or 8 wedges. Add these to the pan and cook for 4 minutes before adding the stock and broad beans.

Bring to the boil and then simmer vigorously for 4 minutes. Add the peas, and asparagus and cook for a few more minutes until all the vegetables are cooked and the liquid is all but gone.

Finish with a generous squeeze of lemon juice, a drizzle of olive oil and season to taste. Serve warm, great with lamb or fish and just as tasty the next day cold for lunch.