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Home > Recipes > Asparagus and parsnips

Asparagus and parsnips
( SERVES 4 )

Vic Williams

Publication: NZ Herald

NZ Herald

Ratings: No ratings yet

Asparagus and parsnips

No ratings yet

Ingredients

20 Asparagus spears
3 Parsnips
1 clove Garlic
1 Lemon
4 Tbsp Extra virgin olive oil
1 to taste Sea salt
1 to taste Cracked black pepper

Directions

  1. Wash the asparagus spears and trim as outlined. Cut into halves or thirds. Peel the parsnips and cut into 1cm-square sticks approximately the same length as the asparagus pieces.
  2. Bring a pot of water to the boil, salt and cook the parsnip pieces until just cooked, but still a little firm. Drain and place on paper towels to dry. Boil a second pot of water and cook the asparagus for 3-4 minutes. Pat dry with paper towels, then place in a bowl with the parsnip sticks. Part-crush the garlic, peel and bury among the asparagus and parsnip.
  3. Toss with the lemon juice, olive oil and pepper and put aside to reach room temperature. Don't refrigerate. Just before serving, remove and discard the garlic. Add sea salt to the vegetables, arrange on plates and serve with triangles of thin toast drizzled with a little more of the same olive oil.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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