Lemon Roasted Asparagus with New Cheshire Potatoes and Peas
Fresh for summer
-
30 Minutes
-
Serves 2
20 mins
Serves As a sharing dip
What you'll need…
- 1 kg Courgette
- 20 Basil Leaves
- 200ml Lemon Juice
The method
1
Start by cutting the courgette in half, then cut each half into four slices lengthways.
2
Cook the chopped courgette very quickly in a large hot pan until soft, stirring constantly with no colour.
3
Add to a blender and add basil and lemon juice serve straight away!
Recipe by Jake Boyce, Groobarbs Field Kitchen - Photograph by Forkful Of Plants
