Name: Asparagus, peas and zucchini with fresh mint
Cook time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 2 bunch (340g) fresh asparagus; 1 cup (120g) frozen baby peas; 1/3 cup (80ml) extra virgin olive oil; 10 mint leaves, sliced finely; 2 small (180g) zucchini; 1 tablespoon lemon juice; extra mint leaves, for serving, extra

Ingredients

2 bunch (340g) fresh asparagus

1 cup (120g) frozen baby peas

1/3 cup (80ml) extra virgin olive oil

10 mint leaves, sliced finely

2 small (180g) zucchini

1 tablespoon lemon juice

extra mint leaves, for serving, extra

Method

1.Trim woody base off asparagus. Cut in half lengthways.

2.Add peas to a large saucepan of boiling salted water, boil, uncovered, 3 minutes. Add asparagus, boil, 1 minute, drain with peas. Rinse vegetables under cold running water, drain well.

3.Place vegetables in a large bowl with oil and mint. Season lightly with salt and freshly ground black pepper, toss to combine.

4.Cut zucchini in half lengthways, slice thinly on the diagonal. Add to bowl. Toss to combine.

5.Just before serving, drizzle with lemon juice and sprinkle with extra mint leaves.

Women's Weekly Food

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