Sunday lunch recipe for 6 people, takes only 2 mins; recipe has courgette, lemon, asparagus spear, frozen pea, frozen broad bean, extra virgin olive oil and parsley.
Warm spring vegetables
Course: Sunday lunch
Servings
6
servings
Prep time
20 mins
Ingredients
- Courgette: 2 large courgettes, sliced into ribbons with a vegetable peeler
- Lemon: juice 1 lemon
- Asparagus Spear: 200g asparagus spears, washed and trimmed
- Frozen Pea: 100g frozen peas
- Frozen Broad Bean: 100g frozen broad beans
- Extra Virgin Olive Oil: 1 tbsp extra virgin olive oil
- Parsley: small pack parsley, roughly chopped
Directions
- 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.
