Fri, 15 June 2018
Hugh Fearnley-Whittingstall joined us with this delicious recipe.
RECIPE: Asparagus and carrots with lemon and parsley
Serves 3-4
10-12 slender spears of asparagus (about 250g)
10-12 baby carrots (about 150g)
1 tbsp olive oil or rapeseed oil
1 garlic clove, finely chopped
A trickle of extra virgin olive or rapeseed oil
A large sprig of thyme leaves, picked from the stems and finely chopped
Finely grated zest of 1 lemon
Flaky sea salt and black pepper
METHOD:
Wash the asparagus to get rid of any grit caught in the tips, then snap off the ends of the stalks. If the baby carrots are more and 1cm in diameter slice them in half lengthways.
Heat 1 tbsp of olive or rapeseed oil in a large frying pan over a medium-high heat. When hot, add the asparagus spears and baby carrots with a sprinkle of salt and pepper.
Cook fairly briskly for about 8 minutes, tossing the veg in the pan now and then until the asparagus is tender but not soft, the carrots are just tender and both have some patches of golden brown colour.
Add the chopped garlic and cook it with the veg for another minture to take the raw edge off it, then remove the pan from the heat.
Trickle over a little extra virgin oil, scatter over the chopped herbs, lemon zest and a pinch of flaky salt and give the pan a shake to distribute the seasonings over the veg.
Transfer to serving dishes or just take the pan to the table and tuck in as soon as the veg is cool enough to pick up.
