Name: Vignarola
Total time: 25 minutes
Yield: 6
Ingredients: 2 tbsp Lunaio organic lemon oil; 6 spring onions (sliced into 2cm pieces); 2 cloves of garlic (peeled and thinly sliced); 1 bunch of asparagus (trimmed); 1 x 290g SEGGIANO artichoke hearts; 400g frozen peas; 150ml chicken or vegetable stock; 1 tsp SEGGIANO semi fresh mint; 2 tsp SEGGIANO semi fresh parsely; finely grated rind and juice of half a lemon; fresh mint leaves to serve

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Method

Step 1 - Cook the vegetables

Heat the lemon oil in a wide shallow pan over a medium heat, add the spring onion and garlic and cook for 5-10 minutes until the spring onion has softened but not coloured. Add the asparagus, artichokes and stock, cover and cook for 5-10 minutes until the asparagus is just tender. Add the peas, mint, parsley and lemon rind and cook for a further 5 minutes. Season with salt and pepper.