Ingredients for - Warm spring vegetables
1.
2 large courgettes , sliced into ribbons with a vegetable peeler
3.
200g asparagus spears , washed and trimmed
5.
100g frozen broad beans
7.
small pack parsley , roughly chopped
How to cook deliciously - Warm spring vegetables
1 . Stage
Put the courgette ribbons in a large bowl with a pinch of salt and the lemon juice.
2 . Stage
Bring a large saucepan of water to the boil and cook the asparagus for 2 mins, adding the frozen peas and broad beans for the final min. Drain well, pod the broad beans and toss together with the courgette ribbons. Drizzle over the olive oil, sprinkle on parsley and season to taste.
Recipe information
Cooking:
20 min.
Servings per container:
6
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