There are two good things about Spring…
And no. Neither of them are the weather. Especially on dark rainy days like today..
For me, Spring is all about two very delicious vegetables:
asparagus and broad beans.
I went a little crazy and actually bought 4 bunches of asparagus on the weekend. So as you can imagine, there have been a few funky smells coming from the general direction of our loo this week.
AND there have been some delicious, healthy meals.
Last night I cooked asparagus, using my all-time favourite vegetable cooking technique for the first time.
They were so good!
I couldn’t wait to share the recipe with you today.
super simple asparagus with basil
2 small bunches asparagus
large knob butter
1/4 preserved lemon, finely sliced, optional
handful fresh basil leaves, torn
1. Heat a large frying pan (preferably with a lid) on your highest
heat for 3-4 minutes.
2. Rinse asparagus and snap off the woody bottom ends.
3. Add a little oil to the hot pan, drop in your asparagus and jam
the lid on (or cover with a baking tray). Cook for 2 minutes
4. Stir, add a splash of water and the butter. Cook for a further 2
minutes with the lid on. Taste veg, if it needs more time, leave it
for another minute or so.
5. Remove from the heat and sprinkle over preserved lemon, if using
and basil. Season.
If the season where you are is more in an Autumn (or Fall) frame of mind, don’t worry, fresh green beans would be a more than adequate substitute.
There’s a lot more to learn about my favourite vegetables over at
The Stonesoup Virtual Cookery School:
ps. Already signed up for classes?
Logon and access all the class material over here: