Asparagus and pea fricassee with goat's cheese

Name: Asparagus and pea fricassee with goat's cheese
Prep time: 10 min
Total time: 15 min
Yield: 2-4
Ingredients: 1 tbsp olive oil; 1 x 100g bunch spring onions, sliced; 2 garlic cloves, finely sliced; 500g asparagus spears; 250g fresh peas; ½ preserved lemon, pips removed and finely chopped; 100ml hot vegetable stock* (made with ½ stock cube); handful of fresh mint leaves, roughly chopped; 75g goat’s cheese, roughly crumbled

Serves: 2-4

Prep time: 10 mins

Total time: 15 mins

Recipe photograph by Stuart West

Asparagus and pea fricassee with goat's cheese

Recipe by Sarah Akhurst

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This can be a lovely lunch in its own right with some crusty bread, but would also make a great side for a spring leg of lamb or garlicky roast chicken.

Serves: 2-4

Prep time: 10 mins

Total time: 15 mins

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Mains Sides Vegetarian Vegetables Gluten-free Under 30 minutes Asparagus Under 600 calories

Nutritional information (serving (1 of 2))

Calories

340Kcal

Fat

19gr

Saturates

9gr

Carbs

25gr

Sugars

12gr

Fibre

13gr

Protein

24gr

Salt

1.4gr

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill

See more of Sarah Akhurst’s recipes

Sarah Akhurst

See more of Sarah Akhurst’s recipes

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Ingredients

1 tbsp olive oil
1 x 100g bunch spring onions, sliced
2 garlic cloves, finely sliced
500g asparagus spears
250g fresh peas
½ preserved lemon, pips removed and finely chopped
100ml hot vegetable stock* (made with ½ stock cube)
handful of fresh mint leaves, roughly chopped
75g goat’s cheese, roughly crumbled

Step by step

Heat the oil in a large, lidded frying pan over a medium-low heat. Fry the sliced spring onions and garlic for 2-3 minutes, until soft.
Snap off the woody ends of the asparagus and then cut into 5cm lengths. Add to the frying pan and fry for a further 2-3 minutes, until starting to soften. Add the peas and preserved lemon, then pour over the hot vegetable stock. Cover and simmer for 2-3 minutes, until the peas are cooked. Remove the lid and continue to cook off any remaining stock. Remove from the heat and leave to cool for a few minutes.
When ready to serve, season well, then toss through the mint and goat’s cheese.

*Check your stock is gluten-free, if required.

Serve with