This is the perfect springy side dish to accompany a roast chicken or a beautiful piece of salmon. It’s bright and fresh and flavorful and so quick to make, it literally comes together in 10 minutes. I love eating seasonally. Not only is it better for the planet but it’s also better for our bodies to eat the freshest and tastiest local ingredients from organic farmers. If you don’t want to eat it as a side dish, you could also toss it with some pasta and enjoy it as a springy main course.
1.5 cups peas
1 bunch asparagus
Juice and zest of 1 lemon
1 shallot
2 cloves garlic, crushed
Handful of mint, finely diced
Freshly shaved or grated Parmesan
Drizzle of olive oil on top and for cooking
2 tbsp butter (optional)
Salt/pepper
With a potato peeler, peel your bunch of asparagus, one or two at a time to create ribbons and then at the end, snip off the tops to also add in.
Boil some fresh English peas in salted water until softened. Around 3 minutes.
In olive oil (and butter if you want to make it extra amazing and your stomach can digest dairy unlike mine), sauté garlic and shallot until softened.
Add in your peas to the pan with the shallots and garlic and toss around.
Now add in your lemon juice and zest, maldon sea salt and some scrunches of black pepper.
Continue cooking on a medium heat tossing for around 1-2 minutes.
Then it's time to add in your asparagus ribbons right at the end of cooking.
Add them in and turn off the heat. They will wilt slightly as you toss them but you don't want them to get soggy.
Serve immediately on a pretty plate. Add over your freshly diced mint, some good quality olive oil drizzle, a little more more lemon zest/juice and some freshly shaved or grated Parmesan if you're feeling naughty.
Enjoy this springy light fresh dish at the end of asparagus season!
