Ignore the outside weather. Enjoy an awesome dish with lots of crispy vegetables.
Green local asparagus, courgettes, fresh peas, fresh artichokes and some fennel are ready for a fabulous salad.
Start with the artichokes. I bought 4 medium sized ones. Remove stem, outer leaves. Chop off the points. Fill a pan with the juice of 1 lemon and salted water ( enough to cover the artichokes). Cut every artichoke in 8 wedges and put them immediately in the pan. Heat the pan. Once boiling, cook for 5 minutes. Drain.
Remove the wooden ends of a bunch ( 500 grams) of green asparagus.
I bought 1 kilo of fresh peas. Remove them from their pod. Parboil for 3-4 minutes in boiling water in which you add 1 teaspoon of bicarbonate. Drain and rinse with cold water.
Wash and cut 3 courgettes and 1 fennel ( remove the green parts for later)in pieces of approximately 1.5 cm width.
Chop the usual 1chili and 4 garlic cloves.
Heat the oven at 220°. Mix asparagus, courgettes, fennel, 2 table spoons of chopped green olives, garlic and chili with a good drizzle of olive oil in a large oven dish ( or on a tray. Bake in the oven for 30-40 minutes. Stir now and again. Add the artichokes during the last 15 minutes. Add the peas at the very last minute. Serve with warm bread or piadini.
For the finishing salsa, blend 1 small can of anchovies on oil with the green parts of the fennel, 2 table spoons of white balsamic vinegar and lots of pepper.
Fabulous. PS dinner for 2 like us😆!T
Thanks to delicious.nl 😍.
Doc V's Healthy Kitchen 