Cooking time: 25 minutes
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.
Step 2 - To serve
Transfer to a large serving dish, scatter over the mint leaves then serve.
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