This recipe of sautéed (or stir fried as very little oil is used) vegetables is fantastic as it can be used as a vegetable dish, a starter, or served with fried or poached eggs as a light lunch or supper. Add jamon or bacon for non vegetarians (as I did) and it becomes more filling or stir it into scrambled eggs. See? Lots of options!
- About 24 thin spears of asparagus, finely chopped (reserve spears)
- ½ cup of broad beans (no need to skin)
- 2 or 3 large oyster mushrooms cut into thin strips
- About 6-8 mushrooms and stalks finely sliced
- 2 cloves of crushed garlic
- 4 slices of jamon or bacon finely chopped (optional)
- Olive oil
Start by simmering the asparagus (not the tips) and broad beans for 3-4 minutes in boiling water. Lift them out with a slotted spoon and then cook the tips of the spears for a minute or two until tender, reserving them separately. The stock is good for using as a soup base or for cooking rice.
In a frying pan warm a little oil and gently cook the garlic until it is soft but not brown. Add the mushrooms and stir to coat in oil then cover and cook gently until the mushrooms are soft and giving off a little liquid.
Add the asparagus tips and broad beans, stir and cover and cook for a further 5 minutes. If you like your vegetables very tender, add half a cup of water and cook until it has evaporated. If using bacon or jamon, add, turn the heat up and fry until slightly crispy. Stir in the asparagus tips, season and serve.
This would also be lovely used in a risotto or stirred into pasta….or add cream and mix with gnocchi.