This recipe from Diana Henry makes a delicious vegetarian or vegan supper for 2, or will feed more if served as a side vegetable. I like to serve it with a fried egg, or some burrata cheese to accompany, but these are optional.
- 2 tbsp extra virgin olive oil
- 35 g coarse white breadcrumbs
- Finely grated zest of ½ unwaxed lemon
- ½ tbsp finely chopped flat leaf parsley
- For the vegetables:
- 250 g spring onions
- 15 g butter
- 3 tbsp extra virgin olive oil
- 50 ml dry white wine
- 125 g frozen peas
- 200 g asparagus trimmed at the base
- 200 g purple-sprouting broccoli trimmed at the base
- Make the lemon crumbs first so that they’re ready. Heat the olive oil in a large frying pan and fry the breadcrumbs over a high-medium heat. They should be golden and crunchy – adjust the heat if they’re getting too dark. Season and add the lemon zest and parsley. Toss and set aside.
- Trim the tops of the spring onions, cut off the little tufty bits at the base, but don’t remove the base itself, as it holds the onions together. Leave the spring onions whole.
- Heat the butter and oil in your largest sauté pan or frying pan. Add the spring onions and some salt and cook them over a medium heat for about 3 minutes. Some of them will colour quickly, but turn the heat down before they get too dark.
- Pour in the wine and add some black pepper. Stir in the peas and cook until they’re only just tender. Cover and set aside while you deal with the other vegetables.
- Steam the asparagus and the purple sprouting broccoli. The broccoli will take about 3 minutes. With the asparagus, it depends on the thickness of the stalks, but check first after 4 minutes. Add the asparagus and broccoli to the peas and spring onions.
- Heat through, turning the vegetables over to get them coated in butter, and add more seasoning. If there is still excess liquid in the pan, turn the heat up to cook it off.Transfer the vegetables to a warm serving bowl and scatter with the lemon-herb crumbs.
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