Yes, it’s true Some veggies undeservedly have a bad rap, when I say we are having cabbage with dinner I can ‘hear’ my husband roll his eyes! Yes, we can boil or steam veggies but this does tend to fill them with water and robs them of flavours. Our first tip for spicing up your veggies is to bake them instead, perhaps wrapping them in foil or baking paper with a few slices of onion and some chopped garlic, then cook in the oven – uncover towards the end of cooking allowing them to crisp a little.
Wild asparagus arrived in our veggie box last week (passionately packed by “The Farmbox Project”). Wild asparagus is truly delicious and nutritious and though it has a short season it is definitely one not to be missed! Asparagus is low in calories, high in fibre and water, and rich in essential vitamins (C, A, K, E, and folate B9) as well as minerals and anti-oxidants.
Griddled Asparagus With Flaked Almonds And Butter
A simple perfect snack, starter, or side dish nutty, buttery and crispy.
Ingredients
- 200g asparagus spear
- a little olive oil
- knob of butter
- 1 tsp toasted flaked almond
- 1 tsp Isot Chili Flakes
Instructions
Cook asparagus in boiling salted water for 2 mins. Drain, then toss with a little olive oil. Heat a griddle pan to very hot, place the spears on the griddle and cook for a few mins, turning to get a nice, charred effect all over. Meanwhile, melt a knob of butter in a pan. Divide the asparagus between 2 plates, season and top each pile with a drizzle of melted butter and toasted flaked almonds and a sprinkle of Isot Chili Flakes.
Asparagus & Lemon Spaghetti With Peas
Ingredients
- 150g wholemeal spaghetti
- 160g asparagus, ends trimmed and cut into lengths
- 2 tbsp olive oil
- 2 leeks (220g), cut into lengths, then thin strips
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, finely grated
- 160g frozen peas
- 1 lemon, zested and juiced, plus wedges to serve
Instructions
STEP 1
Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.
STEP 2
Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.
Easy Wild Garlic Hummus
Finally, if you are lucky enough to find wild garlic in your veggie box or on your foraging adventure you must make this simple wild garlic hummus.
Ingredients
- 250 g cooked chickpeas
- 3 tablespoons tahini
- 1 lemon juiced
- 50 g wild garlic leaves roughly torn
- 60 ml olive oil
- 1/2 tsp salt
Instructions
- Put all the ingredients into your food processor and process until you have a smooth textured paste.
- Add chickpea cooking liquid (or liquid from the can) or water until you have the thickness and texture you prefer.
Visit us at The Spice House for your spices, herbs and blends or check our web site
www.spiceandeasycyprus.com for more recipes and info
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