Asparagus and pea fricassee with goat's cheese recipe
This can be a lovely lunch in its own right with some crusty bread, but would also make a great side for a spring leg of lamb or garlicky roast chicken
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Ingredients
- 1 tbsp olive oil
- 1 x 100g bunch spring onions, sliced
- 2 garlic cloves, finely sliced
- 500g asparagus spears
- 250g fresh peas
- ½ preserved lemon, pips removed and finely chopped
- 100ml hot vegetable stock* (made with ½ stock cube)
- handful of fresh mint leaves, roughly chopped
- 75g goat’s cheese, roughly crumbled
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