Ingredients Jump to Instructions ↓

  1. 250g asparagus tips

  2. 150g fresh peas (podded weight) or frozen petit pois

  3. 6 spring onions trimmed and cut into 3 small carrots trimmed, peeled and cut into rounds

  4. 100g fresh or frozen podded broad beans

  5. 1 medium-sized fennel bulb trimmed and thinly sliced

  6. 5tbsp mixed herbs to include mint, chives and parsley, finely chopped

  7. 30g butter

  8. 2tbsp extra virgin olive oil

  9. 150ml dry white wine

  10. 510ml good vegetable stock

  11. 100ml double cream

  12. Freshly grated or shaved Parmesan to serve

  13. Squeeze of lemon

  14. Sea salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Melt the oil and butter in a large pan. Add the fennel and carrots and stir over a gentle heat for about 5-6 mins being careful not to burn Add the spring onion and cook until softened Pour in the white wine and reduce by half Add the vegetable stock and cook for a further 5 mins on a low to moderate heat Add the asparagus, broad beans and peas and cook for a further 5 mins until tender Stir in the herbs and cream and season well with a squeeze of lemon juice, sea salt and freshly ground black pepper


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