Name: Leeks, zucchini and asparagus with chive butter
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 litre (4 cups) salt-reduced vegetable stock; 4 small (400g) leeks, halved lengthways; 8 small (360g) zucchini, halved lengthways; 250 gram asparagus, trimmed; 50 gram butter; 1 clove garlic, crushed; 1 bunch chives, chopped finely; salt and freshly ground black pepper

Leeks, zucchini and asparagus with chive butter

Three fabulous greens in one dish, this buttery, herby dish of leeks, zucchini and asparagus is an ideal side dish for almost any meat-based main.

Ingredients

1 litre (4 cups) salt-reduced vegetable stock

4 small (400g) leeks, halved lengthways

8 small (360g) zucchini, halved lengthways

250 gram asparagus, trimmed

50 gram butter

1 clove garlic, crushed

1 bunch chives, chopped finely

salt and freshly ground black pepper

Method

1.Bring the stock to the boil in a large shallow frying pan; add the leeks and zucchini. Reduce the heat and simmer gently, with pan uncovered, for 3 minutes.

2.Add the asparagus and simmer for a further 3 minutes or until the vegetables are just tender, turning occasionally during cooking. Drain.

3.Melt the butter in the same frying pan, add the garlic and chives. Return vegetables to the pan and toss to coat them evenly in the butter mixture. Season to taste with salt and black pepper.

This recipe is best made close to serving. Not suitable to freeze. Suitable to microwave.
Note

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Ingredients

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