Asparagus & lemon sauté with maple seeds
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Main
Method
For the brittle, toast both types of seeds in a dry frying pan until they start to give off their aroma. Once toasted, add 3 tablespoons of maple syrup, a good pinch of salt and the chilli flakes and cook for another minute, until the syrup begins to bubble up around the seeds and thicken (but not darken).
Take off the heat and transfer to a plate lined with baking paper, sprinkle over the lemon zest and leave to set.
Mix the sauce ingredients together in a bowl with a tablespoon of water and put to one side.
Cut off the asparagus tips and set aside, then cut the stalks into 5cm pieces on the diagonal up to the last 3cm from the base. Discard these end pieces or keep in the freezer for vegetable stock.
Wipe out the frying pan with kitchen paper and put it back on a high heat. Once it’s very hot, add the teaspoon of sesame oil, the asparagus tips and stalks and the greens or sugar snaps and cook for 3—4 minutes, until the edges char and the asparagus softens slightly. Pour in the sauce and add the noodles and cook for a further minute.
Roughly chop the brittle and serve the noodles with the maple seed brittle on top, and quarters of the lemon for squeezing over.
Seasonal variations
Spring - asparagus or podded broad beans
Summer - courgettes or runner beans
Autumn - kale or peeled, thinly-sliced squash
Winter - purple-sprouting broccoli or frozen green veg
Extracted from One pot, pan, planet by Anna Jones, published by Harper Collins. Photography © Issy Croker
Ingredients
2 tbsp sesame seeds
2 tbsp pumpkin seeds
3 tbsp maple syrup
a good pinch of dried chilli flakes
the zest and juice of an unwaxed lemon
2 x 400g bunches of asparagus
1 tsp sesame oil
2 heads of greens or 200g sugar snap peas
4 nests of egg or rice noodles, cooked
For the sauce:
1 tbsp maple syrup
1 tsp sesame oil
2 tbsp soy sauce
2 tbsp rice vinegar
a pinch of dried chilli flakes
Method
For the brittle, toast both types of seeds in a dry frying pan until they start to give off their aroma. Once toasted, add 3 tablespoons of maple syrup, a good pinch of salt and the chilli flakes and cook for another minute, until the syrup begins to bubble up around the seeds and thicken (but not darken).
Take off the heat and transfer to a plate lined with baking paper, sprinkle over the lemon zest and leave to set.
Mix the sauce ingredients together in a bowl with a tablespoon of water and put to one side.
Cut off the asparagus tips and set aside, then cut the stalks into 5cm pieces on the diagonal up to the last 3cm from the base. Discard these end pieces or keep in the freezer for vegetable stock.
Wipe out the frying pan with kitchen paper and put it back on a high heat. Once it’s very hot, add the teaspoon of sesame oil, the asparagus tips and stalks and the greens or sugar snaps and cook for 3—4 minutes, until the edges char and the asparagus softens slightly. Pour in the sauce and add the noodles and cook for a further minute.
Roughly chop the brittle and serve the noodles with the maple seed brittle on top, and quarters of the lemon for squeezing over.
Seasonal variations
Spring - asparagus or podded broad beans
Summer - courgettes or runner beans
Autumn - kale or peeled, thinly-sliced squash
Winter - purple-sprouting broccoli or frozen green veg
Extracted from One pot, pan, planet by Anna Jones, published by Harper Collins. Photography © Issy Croker
