Warmed asparagus and lettuce

Warmed asparagus and lettuce

Simmer lettuce and asparagus in mushroom stock for a deeply savoury and satisfying vegan starter or side dish. Serve with crusty bread. Recipe from Your Daily Veg: Modern, Fuss-free Vegetarian Food by Joe Woodhouse (Kyle Books  £22).

Warmed asparagus and lettuce

Make the most of the spears’ short season with more delicious asparagus recipes.

 

  • Serves icon Serves 4 as a light starter or side dish
  • Time icon Hands-on time 20 min

Simmer lettuce and asparagus in mushroom stock for a deeply savoury and satisfying vegan starter or side dish. Serve with crusty bread. Recipe from Your Daily Veg: Modern, Fuss-free Vegetarian Food by Joe Woodhouse (Kyle Books  £22).

Make the most of the spears’ short season with more delicious asparagus recipes.

 

Nutrition: per serving

Calories
139kcals
Fat
9.3g
Protein
4.7g
Carbohydrates
6.7g (5.7g sugars)
Fibre
4.4g
Salt
0.8g

Ingredients

  • 3 tbsp olive oil
  • 2 small onions, cut into eighths and separated into petals
  • 500g asparagus, woody ends snapped off, sliced 1cm thick diagonally
  • 1 mushroom stock cube, dissolved in 200ml hot water (or mushroom soaking water from 10g dried mushrooms – or vegetable stock)
  • 4 little gem lettuces, quartered lengthways
  • 5g mint (about ¼ supermarket bunch), leaves picked, finely chopped
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oil in a large, deep frying pan over a medium heat. Add the onions and cook for 8-10 minutes, stirring often, until they soften. They should still hold their integrity in the final dish, so don’t cook them until collapsing.
  2. Add the sliced asparagus to the pan and toss well to combine. Keep stirring for 1 minute, then add the stock. Simmer for 3 minutes.
  3. Once the asparagus is tender, remove from the heat and add the lettuce, turning to coat with the cooking liquid and wilt the leaves. Season to taste. Finally, stir in the mint and serve.

Nutrition

Calories
139kcals
Fat
9.3g
Protein
4.7g
Carbohydrates
6.7g (5.7g sugars)
Fibre
4.4g
Salt
0.8g

Buy ingredients online

Recipe By

Joe Woodhouse

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
April 2024 delicious magazine cover

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

April seasonal recipes

Michel Roux Jr’s braised little gem lettuces

Michel Roux Jr’s braised little gem lettuces are easy to...

Save recipe icon Save recipe icon Save recipe

Asparagus recipes

Asparagus and hollandaise tart

Asparagus and rich buttery hollandaise are a great double act....

Save recipe icon Save recipe icon Save recipe

Asparagus recipes

Asparagus and broad beans

An easy vegetarian recipe for a quick side dish, made...

Save recipe icon Save recipe icon Save recipe

Asparagus recipes

Asparagus fritters and aioli

Joe Woodhouse’s crisp asparagus fritters with seriously garlicky aioli make...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.