Asparagus, broad beans and peas are typical spring vegetables: choose them during the season, for maximum nutrients and sustainability!
Ingredients for 4 portions
- Lettuce 100 g
- Green asparagus spears 4
- Fresh peas 40 g
- Fresh broad beans 40 g
- Radishes 4
- Small potato 1
- Roughly chopped hazelnuts 1 tbsp
- Lemon 1/2 (Juice)
- A handful of Pecorino Romano sheep milk cheese flakes
- Extra virgin olive oil 1 tbsp (10 g)
- Salt to taste
- Pepper to taste
Preparation
Wash the broad beans. Nick them in the eye area and squeeze to get the seed out.
Wash the other vegetables. Break off the woody part of the asparagus stems and cut the radishes into thin slices.
Dice the potatoes and steam cook them with the asparagus, broad beans and peas for around 15 minutes.
Once the vegetables have cooled, mix them with the lettuce in a salad bowl.
Sprinkle the sheep’s milk cheese and chopped hazelnuts on top.
Finally, dress with lemon juice and oil and season to taste.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.