Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 12

100g green beans

about 20 stems of thin baby asparagus, trimmed

100g sugar snap peas

For the dressing:

1 garlic clove, peeled and crushed

1 teaspoon French mustard

1 tablespoon lemon juice

3 tablespoons basil oil

2 tablespoons flatleaf parsley, chopped

2 tablespoons basil leaves, roughly torn

salt and pepper

Throw the beans in a pan of boiling, salted water and cook for about 5 minutes. After 1 minute, add the asparagus. (If you are using the thicker baby asparagus, you may need to put them in at the same time as the beans.) Throw in the sugar snaps 3 minutes before the end of the cooking time.

Meanwhile, whisk together the garlic, mustard, lemon juice and basil oil for the dressing. Stir in the parsley and basil and season to taste with salt and pepper. Drain the vegetables well, chuck them into a warmed serving dish and pour over the green herby dressing. Now get everything and everyone to the table and enjoy all those sunny, fragrant flavours.