Asparagus is available in the UK from late April until around the end of June, but they are not cheap and one bunch doesn’t go very far. Slicing them into elegant, slender slivers and adding some thinly sliced radishes or even some peas is a very nice, more economical option.
Enough for 4 as a side dish
1 bunch of asparagus, washed well in cold water
1 bunch of radishes, washed well in cold water and sliced thinly
8 tbsp frozen peas, defrosted
About 30g of best butter
A pinch of sea salt flakes
If the asparagus stems are thick, bend each one with your hands and the stem should snap at the very point where it changes from woody to tender, then slice each tender stem lengthwise into 3 or 4 slivers. If the stems are slim, slice off the very end of the stem only then slice each stem into 2 or 3 slivers.
Put a sturdy, medium sized frying pan over medium heat. Add the butter and once it has melted, add the prepared asparagus and let them cook for 2-3 minutes.
Stir in the peas and cook for a further 2 minutes and then stir in the radish slices.
Sprinkle with sea salt flakes and serve warm.
If you want a healthier and more environmentally friendly diet, a good start would be to cook from scratch, avoid buying ready-processed meals, and so avoid foods with a high sugar and salt content. Have a look at food labels, you will likely be amazed by how much salt and sugar is included and, worse, how many of the ingredients are not recognisable as food.
Sherbhert champions delicious, healthy and sustainable food where its production minimises environmental damage, exploitation, animal suffering and subsequent processing. Sherbhert’s recipes are simple and use mainly UK seasonal produce sourced as locally as possible.
Sherbhert occasionally recommends suppliers entirely because of their good produce and ethos.
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