Recipe

Leeks, zucchini and asparagus with chive butter

Three fabulous greens in one dish, this buttery, herby dish of leeks, zucchini and asparagus is an ideal side dish for almost any meat-based main.

Feb 28, 2007 1:00pm
  • 30 mins cooking
  • Serves 6
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Ingredients

Leeks, zucchini and asparagus with chive butter
  • 1 litre (4 cups) salt-reduced vegetable stock
  • 4 small (400g) leeks, halved lengthways
  • 8 small (360g) zucchini, halved lengthways
  • 250 gram asparagus, trimmed
  • 50gram butter
  • 1 clove garlic, crushed
  • 1 bunch chives, chopped finely
  • salt and freshly ground black pepper

Method

Leeks, zucchini and asparagus with chive butter
  • 1
    Bring the stock to the boil in a large shallow frying pan; add the leeks and zucchini. Reduce the heat and simmer gently, with pan uncovered, for 3 minutes.
  • 2
    Add the asparagus and simmer for a further 3 minutes or until the vegetables are just tender, turning occasionally during cooking. Drain.
  • 3
    Melt the butter in the same frying pan, add the garlic and chives. Return vegetables to the pan and toss to coat them evenly in the butter mixture. Season to taste with salt and black pepper.

Notes

This recipe is best made close to serving. Not suitable to freeze. Suitable to microwave.

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