Vignarola

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.

Transfer to a large serving dish, scatter over the mint leaves then serve.