A colorful and refreshing spring recipe! Ideal to accompany your seasonal meals. The slight crunch of the vegetables will blend harmoniously with the creaminess of the lemon sauce.
Ingredients (serves 3-4):
1 bunch of green asparagus
3 new carrots
1 handful of radishes
1 red onion or 3 spring onions
1 handful of peas (fresh or frozen)
3 tablespoons of olive oil with herbs de Provence
1 teaspoon of thyme or herbes de Provence
1 tablespoon of lemon juice
1 tablespoon of honey
Salt & pepper
For the sauce (optional):
Fresh cheese (such as fresh goat cheese or plain cheese)
1 to 2 tablespoons of olive oil with herbs de Provence
The juice of half a lemon
Recipe:
Preheat your oven to 200°C (390°F).
Wash and prepare the vegetables: First, cut the carrots in half lengthwise (or into thin slices if they are thick), then plunge them into a saucepan of boiling salted water for 5 minutes, then drain them.
Meanwhile, cut the radishes in half, thinly slice the onion, and trim the ends of the asparagus. If necessary, quickly peel the bottom of the stalks with a vegetable peeler and rinse them.
Then arrange the carrots and onions on a baking sheet lined with parchment paper. Drizzle with a generous amount of Provençal herb-infused olive oil, season with salt and pepper, add the honey, lemon juice, and herbs, then toss to combine.
Bake for 10 minutes.
Then add the asparagus and radishes, toss lightly, and continue baking for 10 to 15 minutes.
Finally, add the peas 5 minutes before the end of baking.
Meanwhile, prepare the sauce: combine the cream cheese with the lemon juice, salt, and pepper, then add a drizzle of Provençal herb-infused olive oil.
To serve: spread the sauce on the bottom of a dish or individual plates. Arrange the still-warm vegetables on top. Drizzle with a final touch of olive oil before serving.
For an extra touch of indulgence:
Add crumbled feta or Parmesan cheese.
Enjoy!
