close
Advertisement
Shop Now
Magazine
 

Lemon asparagus and crunchy greens

Prepare this delicious and well–seasoned vegetable side dish in 15 minutes!

Lemon asparagus and crunchy greens

Ingredients

  • 1 tablespoon olive oil
  • 500 g (1 lb) asparagus, trimmed and sliced into 5 cm (2 inch) lengths
  • 125 g (4 oz) snow peas (mangetout), trimmed
  • 4 spring onions (scallions), thinly sliced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 clove garlic, crushed
  • 1 teaspoon grated lemon zest
  • 2 tablespoons finely chopped flat–leaf parsley

Preparation

  1. Heat the oil in a wok or large non–stick frying pan over medium–high heat.
  2. Add the asparagus, snow peas, spring onion, salt and pepper, and stir–fry for about 2–3 minutes, or until the vegetables are just tender.
  3. Add the garlic, lemon zest and parsley to the wok and stir–fry for a further 1 minute to combine and heat through.
  4. Serve immediately.

Serves 4
Preparation: 10 minutes
Cooking: 5 minutes



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

More Recipes

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Advertisement