- Cook Time: 20 mins
- Serving: 6 Persons
Nutrition facts (per portion)
- Calories: 63
- Carbohydrate Content: 4g
- Fat Content: 2g
- Fiber Content: 4g
- Protein Content: 4g
- Saturated Fat Content: 0g
- Sodium Content: 0.1g
- Sugar Content: 2g
Warm spring vegetables Recipe
Warm spring vegetables is a Sunday lunch recipe for 6 people, takes only 2 mins; recipe has courgette, lemon and asparagus spear.
Ingredients
- Extra Virgin Olive Oil - 1 tbsp extra virgin olive oil
- Courgette - 2 large courgettes, sliced into ribbons with a vegetable peeler
- Parsley - small pack parsley, roughly chopped
- Lemon - juice 1 lemon
- Frozen Pea - 100g frozen peas
- Asparagus Spear - 200g asparagus spears, washed and trimmed
- Frozen Broad Bean - 100g frozen broad beans
Instructions
- Put the courgette ribbons in a large bowl with a pinch of salt and the lemon juice.
- Bring a large saucepan of water to the boil and cook the asparagus for 2 mins, adding the frozen peas and broad beans for the final min. Drain well, pod the broad beans and toss together with the courgette ribbons. Drizzle over the olive oil, sprinkle on parsley and season to taste.
