just add ...
a herby dressing to asparagus for 24 asparagus spears, mix together 300ml natural yogurt seasoned with freshly ground black pepper, a handful of chopped parsley and half a handful of chopped tarragon - gently boil or steam the asparagus until tender, then serve as you want on individual plates or a sharing platter, and then spoon the dressing across the asparagus.
bacon to braised savoy cabbage
for a whole savoy cabbage cored and finely shredded, you'll need 110g streaky bacon chopped, a 55g knob of butter to fry it in, 85ml dry white wine, 2 tablespoons creme fraiche, and 2 tablespoons chopped parsley - start by melting the butter in a large pan, add the bacon, cook for 3-4 minutes, then added the shredded cabbage and mix together, add the wine, season well with freshly ground salt and pepper, then cover with lid and cook very gently until cabbage is tender, when its ready stir in the parsley and creme fraiche and serve.
asparagus and broccoli to spaghetti as a guide, for 300g spaghetti you'll need 190g fresh asparagus, 190g purple sprouting broccoli, 2tablespoons, capers, 1 tablespoon of chopped parsley, one tablespoon chopped basil, the zest and juice of one unwaxed lemon, 100ml good quality olive oil, and 80g grated parmesan - start by bringing a large pan of water, salted to your taste, to the boil, add asparagus and broccoli and gently simmer until the vegetables are tender and the spaghetti 'al dente, drain and save a splash of the water, return to pan and stir thru the oil, capers, lemon juice and zest, chopped parsley and basil, season well with freshly ground rock salt and black pepper and serve with the parmesan alongside ready to sprinkle!
if you are seriously counting the calories, or not ...
replace pasta with delicious courgette pasta, we read courgettes have
only 17 calories per 100g compared to 150 calories in spaghetti!
courgette ribbons
simply cut off the ends, then 'peel' into ribbons (we use a potato
peeler) until all the zucchini is in long strips; discard seeds then
steam for 5 to 10 minutes until the zucchini is softened
or for
courgette 'spaghetti'
slice the zucchini into thinner strips resembling spaghetti, then drop
into boiling water, add a pinch of sea salt, and cook until zucchini is softened in 5 to 7
minutes.