Zesty spring greens

Tender asparagus, sweet peas, baby courgettes and broad beans make a great seasonal veg side dish.

Serves: 6

Preparation time:  10 minutes

Cooking time:  10 minutes

0.0/5 stars Av. customer rating

You will need

  • 100g fresh or frozen broad beans
  • 300g bunch asparagus, trimmed
  • 200g pack baby courgettes, sliced widthways
  • 50g fresh or frozen garden peas
  • 1 lemon, zest and juice
  • Knob of butter, to serve (optional)
  • 25g toasted flaked almonds, to serve
[]

Recipe Information

Step by step guide to making Zesty spring greens

  1. Cook the broad beans in a medium pan of water for 3-4 minutes until tender. Drain and set aside.
  2. Put the asparagus and courgettes in a steamer and set over a pan of boiling water. Cook for 3-4 minutes, adding the peas to the pan below the steamer for the final 2 minutes of cooking.
  3. Remove the steamer from the heat and drain the peas.
  4. Toss all the vegetables together until the beans are warmed through and season with a little freshly ground black pepper.
  5. Sprinkle over the lemon zest and juice. Serve with a knob of butter, if liked, and garnish with the flaked almonds.

Cook's tip: You can eat broad beans complete with their thick, pale skin, but they're more tender and brightly coloured when podded. After cooking, put them in a bowl of cold water until they're cool enough to handle, then slip their skins off by gently squeezing between your thumb and forefinger.

Summary of customer ratings and reviews

Nutritional information for Zesty spring greens

Nutritional information for Zesty spring greens

Nutrition type per serving
Calories 74 kcal
Total Fat 3.7g
Saturated Fat 0.7g
Salt 0.29g
Sugar 2.3g

This recipe is:

Here are your recipe ingredients

Add products to your trolley individually or simply add them all and remove any you don't need later.

Add all ingredients