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A couple of vegie dishes from the garden

Method

  • To make the Asparagus with double peeled broad beans, parmesan & brown butter, briefly blanch the broad beans in lightly salted, boiling water. Drain and peel, retaining the water.
  • Then plunge the double-peeled broad beans in the pot again to heat through. Drain well.
  • Break off the ends of asparagus and blanch in the same pot and also drain.
  • Then melt the butter in a pan until golden brown.
  • To serve, arrange the asparagus and broad beans on a plate and sprinkle the butter and parmesan over the top.
  • To make the Chargrilled radicchio with olive oil & balsamic, remove the outer and damaged leaves of the radicchio. Then clean and halve lengthways.
  • Lightly spray the radicchio with oil and grill until charred around the edges.
  • To serve, place the radicchio on a plate and sprinkle with a little extra virgin olive oil and balsamic.

Ingredients

  • 20 broad beans, podded
  • sea salt
  • a large bunch of asparagus
  • a knob of butter
  • shavings of parmesan, to taste
  • 2 heads radicchio
  • olive oil spray
  • extra virgin olive oil
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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