Spring Asparagus Stew

Serves 2

About this recipe

  • 160g Celery, finely chopped (saving any leaves for later)
  • 1 tbsp Olive oil
  • 1 can White beans, rinsed and drained
  • 450ml Veg stock
  • 160g Asparagus, finely chopped

For the garlic herb oil:

  • 10g Parsley, finely chopped
  • 10g Mint, finely chopped
  • 10g Basil, finely chopped
  • 1 large Clove of garlic, grated
  • 2-3 tbsp Olive oil

Heat 1 tbsp olive oil in a deep casserole dish or saucepan. Add the celery and cook for 5 minutes, or until softened.

Add the beans with a pinch of salt and cook for 2-3 minutes more. Add the vegetable stock, bring to a gentle simmer, and cook for 5 minutes.

Meanwhile, put the chopped parsley, mint and basil in a small bowl with the grated garlic and olive oil. Stir to combine, adding a little more olive oil if needed. Set aside.

Add the chopped asparagus to the pan and simmer for 2 minutes, or until a vibrant green and just cooked through.

Serve the stew across two bowls and drizzle the garlic herb oil on top.

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Dinner, Lunch, Dairy Free, Gluten Free, Vegan, Vegetarian

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