300 grams round green beans
1 bunch broccolini or 1 small head of broccoli
300 grams asparagus
2 tablespoons olive oil
1 teaspoon sea salt
1⁄4 cup slivered almonds, toasted
4-6 radishes, thinly sliced
squeeze of lemon juice
sea salt and freshly ground pepper
Trim the stalk end off the beans and slice thinly on the diagonal. Cut the broccolini into long bite-sized pieces. Slice the asparagus on the diagonal into long pieces.
Heat the olive oil in a large sauté pan until hot. Add the beans and cook for 2 minutes, tossing 2-3 times. Add the broccolini, asparagus and salt and toss together. Cover and cook over a high heat for 1-2 minutes, turning once, until crisp tender and still bright green. Transfer to a large plate and spread out to cool.
To serve: Tip the vegetables into a bowl and toss with the almonds, radishes and a squeeze of lemon juice. Season well. Transfer to a serving platter.
Menu: Serve this with Zucchini and Herb Soup to start, Poached Chicken with Braised Leeks and Mustard Vinaigrette for main, and Apple, Rum and Raisin Cake to finish.