ASPARAGUS & BROAD BEAN LASAGNE
Make the most of fresh asparagus and broad beans and try this light, low-fat veggie lasagne with a twist. It delivers three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Pasta
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the milk in a pan until just boiling, then tip in the beans (add a splash of water to cover if you need to). Cook for 3 mins to defrost, then add the garlic, basil, lemon zest, spring onions and bouillon, then blitz for a few mins with a hand blender until smooth.
- Spoon half the purée into a 20 x 26cm ovenproof dish. Top with 3 lasagne sheets, the remaining purée, and the peas, then the remaining lasagne sheets.
- Whisk the cottage cheese with the egg and a good grating of nutmeg. Pour over the lasagne, then press in the asparagus and scatter over the parmesan. Bake for 1 hr until golden and a knife easily slides through. Can be kept chilled for two days.
Nutrition Facts : Calories 461 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 15 grams sugar, Fiber 16 grams fiber, Protein 39 grams protein, Sodium 1 milligram of sodium
ASPARAGUS, BROAD BEAN & SMOKED SALMON PASTA
A seasonal supper or lunch
Provided by Maxine Clark
Categories Brunch, Dinner, Lunch, Main course, Pasta, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Melt the butter in a pan, then fry the spring onions for 1 minute, until softened. Add the wine and boil hard to reduce to about 2 tbsp. Stir in the crème fraîche, season well and add the nutmeg. Bring to the boil and simmer for 2-3 minutes until slightly thickened. Stir in the dill, if using, and squeeze in a little lemon juice. Set aside.
- Blanch the shelled broad beans in boiling salted water for 2-3 minutes. Drain into a sieve and hold under running cold water to cool. Drain again and peel off the outer hard skin - make a nick in the tops and pop the beans out.
- Trim the asparagus - if it's young, it won't need much cut off the stems. Cut into halves or thirds. Cook the pasta in salted boiling water as per pack instructions, adding the asparagus 3 minutes before the end of cooking time. Cook until "al dente".
- Drain well, reserving a little pasta water. Toss the hot pasta and asparagus with the drained broad beans, smoked salmon and sauce, loosening with a spoonful or two of pasta water, if necessary. The heat of the pasta should reheat the sauce and slightly cook the smoked salmon, but stir over a gentle heat to warm through if necessary. Serve immediately.
Nutrition Facts : Calories 626 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 71 grams carbohydrates, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.35 milligram of sodium
SUMMER VEG LASAGNE
This is a brilliant dish for days when you want comfort food, but with a bit of zing. It's packed with green veggies, silky fresh pasta, and fragrant lemon. Plus, using cottage cheese instead of the traditional béchamel sauce means that it's not only quicker, but less indulgent, too.
Provided by Jamie Oliver
Categories Pasta Recipes Jamie's 30-Minute Meals Vegetables Lasagne Pasta & risotto Pasta Bake
Time 25m
Yield 6 - 8
Number Of Ingredients 15
Steps:
- Preheat the grill to full whack.
- Trim and finely slice the spring onions.
- Pour the oil from the anchovy tin into a large frying pan over a high heat, then add the spring onions and anchovies (save the rest for another day).
- Using a garlic crusher, crush the garlic straight into the pan and toss everything together well.
- Line up the asparagus, trim off the woody ends, then finely slice and add the stems to the pan, reserving the tips for later.
- Season with sea salt and black pepper, add 1 splash of boiling water and cook for a few minutes, or until softened, stirring occasionally.
- Add the peas and broad beans to the pan, then pick, roughly chop and add the mint along with the cream. Finely grate in half the lemon zest.
- Roughly mash and squash everything in the pan using a fork or a potato masher, then season to perfection with salt and pepper.
- Pour in the stock and bring to the boil, then stir in 1 tub of cottage cheese - the consistency should be creamy and loose.
- Place a deep 30cm x 35cm roasting tray on a medium heat. Spoon in a quarter of the veggie mixture to cover the bottom of the tray, then top with a layer of lasagne sheets, and a good grating of Parmesan. Repeat the layers with the rest of the veg and pasta, finishing with a layer of lasagne sheets.
- Mix the remaining tub of cottage cheese with 1 splash of water to loosen, then spread evenly over the top of the lasagne.
- Toss the reserved asparagus tips in a drizzle of oil, then tip onto the lasagne, pushing everything down with the back of a spoon to compact.
- Strip over the thyme leaves and finish with a drizzle of oil and a generous grating of Parmesan.
- Turn the heat under the tray up to high and cook until the lasagne starts to bubble, then place under the grill on the middle shelf for 8 minutes, or until golden and gorgeous. Delicious served with a seasonal green salad.
Nutrition Facts : Calories 491 calories, Fat 20.3 g fat, SaturatedFat 12.1 g saturated fat, Protein 29.6 g protein, Carbohydrate 48.1 g carbohydrate, Sugar 11.9 g sugar, Sodium 1.1 g salt, Fiber 7.9 g fibre
A PILAF OF ASPARAGUS, BROAD BEANS AND MINT
A wonderful buttery taste of early summer, useful way to use up the first asparagus and beans and young garden mint. From Nigel Slater's new book Tender. Use the vegetable weights as a guide, use whatever you have.
Provided by lindseylcw
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook the broad beans in salted water for 4 mins, till almost tender, drain.
- Trim asparagus into short lengths, steam for 3 mins and drain.
- wash the rice 3 times in cold water, stiring with your hand, cover with warm water, add a tsp salt and set aside for a good hour.
- Melt the butter in a saucepan and add the bay leaves, cardamon, peppercorns,cinnamon stick, cloves, cumin seeds and thyme. Stir in the butter for a minute or two until the fragrance is released.
- Drain the rice and tip it into the warmed spices, cover with 1 cm depth of water and bring to the boil.Season with salt, cover and turn the heat down to a simmer.
- Finely slice the spring onions and chop the parsley.
- After 5 mins remove the lid and gently fold in the asparagus, beans, spring onions and parsley. Replace lid and continue to cook for 5-6 mins, until the rice is tender but still has some bite to it. All the water should have been absorbed, leave with the lid on but the heat off for 2-3 minutes.
- Remove lid, check seasoning, add extra butter if liked and fluff with a fork sprinkle over the mint.
- Can be served with minted yoghurt if liked.
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SPRING MINESTRONE WITH BACON, PESTO, ASPARAGUS AND BROAD BEANS
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- FINELY DICE THE ONION, celery and bacon. Finely chop the parsley and garlic. Cut potatoes and tomato into 1 1/2cm pieces. Remove flowers from zucchini, take the stamen out and roughly tear up petals. Slice zucchini into rounds. Remove woody ends from the asparagus. Cut asparagus and beans into 2cm lengths. Remove stem from silverbeet. Shred silverbeet and radicchio leaves.
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