Diana Henry has long been one of our favourite food writers…her recipes are always delicious, easy to follow but yet feel a little bit special. These braised vegetables truly elevate a side dish into something absolutely delicious.
The recipe is full of vitamin C, which aids the production of Collagen, the skin’s natural plumping agent. Vegetables are also full of anti-oxidants that protect cells against damage due to free-radicals.
For the lemon-herb crumbs:
2 tbsp extra-virgin olive oil
35g coarse white breadcrumbs
Finely grated zest of ½ unwaxed lemon
½ tbsp finely chopped flat-leaf parsley
For the vegetables:
250g spring onions
3 tbsp extra-virgin olive oil
50ml dry white wine
125g frozen peas
200g asparagus, trimmed at the base
200g purple sprouting broccoli, trimmed at the base
Make the lemon crumbs first so that they’re ready. Heat the olive oil in a large frying pan and fry the breadcrumbs over a high-medium heat. They should be golden and crunchy — adjust the heat if they’re getting too dark. Season and add the lemon zest and parsley. Toss and set aside.
Trim the tops of the spring onions, cut off the little tufty bits at the base, but don’t remove the base itself, as it holds the onions together. Leave the spring onions whole.
Heat the butter and oil in your largest sauté pan or frying pan. Add the spring onions and some salt and cook them over a medium heat for about 3 minutes. Some of them will colour quickly, but turn the heat down before they get too dark.
Pour in the wine and add some black pepper. Stir in the peas and cook until they’re only just tender. Cover and set aside while you deal with the other vegetables.
Steam the asparagus and the purple sprouting broccoli. The broccoli will take about 3 minutes. With the asparagus, it depends on the thickness of the stalks, but check first after 4 minutes. Add the asparagus and broccoli to the peas and spring onions. Heat through, turning the vegetables over to get them coated in butter, and add more seasoning. If there is still excess liquid in the pan, turn the heat up to cook it off.
Transfer the vegetables to a warm serving bowl and scatter with the lemon-herb crumbs.
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