Asparagus and pea spring minestone
This wholesome minestrone recipe is full of flavour and takes just 30 minutes to make. Recipe and image courtesy of Enjoy Asparagus, enjoyasparagus.com
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 4
Ingredients
- 2 tbsp extra virgin olive oil
- 30g butter
- 1 medium fennel bulb, trimmed and thinly sliced
- 3 small carrots, trimmed, peeled and cut into rounds
- 6 spring onions, trimmed and cut into thirds
- 150ml dry white wine
- 500ml vegetable stock
- 250g asparagus tips
- 150g fresh peas (podded weight) or frozen petit pois
- 5 tbsp mixed herbs (mint, chives and parsley), finely chopped
- 100ml double cream
- 1 lemon
- sea salt and pepper
Method
Step 1
Melt the oil and butter in a large pan. Add the fennel and carrots and stir over a gentle heat for about 5-6 minutes.
Step 2
Add the spring onions and cook until softened. Pour in the white wine and reduce by half.
Step 3
Add the vegetable stock and cook for a further 5 minutes, then add the asparagus and peas and cook for a further 5 minutes until tender.
Step 4
Stir in the herbs and cream and season well with a squeeze of lemon juice, sea salt and freshly ground black pepper.
