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  • 2 red onions, peeled and sliced
  • 5oog fresh peas, shelled (can use frozen)
  • 300g broad beans, shelled
  • 2 bunches asparagus, trimmed
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons chopped Italian parsley
  • 3 tablespoons chopped mint
  • salt and freshly ground black pepper




In a large heavy saucepan, gently fry the onion in 2 tablespoons of oil until
golden. Add the peas, beans and asparagus and enough water to moisten. Cook
until the vegetables are tender. Stir in the parsley and mint and season
with salt, pepper, lemon juice and the remainder of the oil. Serve at room

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