Zingy Spring Greens

With the warmer months come the most wonderful vegetables.  You can get most things year round these days but nothing beats fresh asparagus.  I use frozen peas and broad beans for this dish purely because it’s quick and I always have some lurking in my freezer.  If you have the time and the energy, certainly use fresh but don’t get the guilts because you haven’t got time.  These are delicious either way!

Spring Greens

Ingredients:

1 tablespoon olive oil

1 cup of frozen peas

1 cup of frozen broad beans

1 bunch baby asparagus

1 packet of baby spinach leaves

1 long red chill (seeds removed) finely sliced

1 large garlic clove, finely sliced into batons

Pinch of freshly grated nutmeg

1 teaspoon of apple cider vinegar

Salt & pepper to season

Method:

Zap the broad beans in the microwave for a couple of minutes

When cool enough to handle, squeeze the pretty green beans out of the outer casing and put aside

Microwave the peas for 1 minute and put aside with the beans

Break the asparagus stems off at the rough end, and chop into 1-2 inch long lengths leaving the heads whole

Heat the olive oil and gently sauté the garlic & chilli

Throw in the asparagus and spinach and combine until spinach is wilted

Add the beans, peas and nutmeg and toss until all mixed through

Season to taste with a little salt & pepper

Add in the apple cider vinegar and serve piping hot as a side dish

 

Bon Appetit!  🙂

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