Spring Stew with Green Pearls

Broad beans, asparagus… Spring is in the air!

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

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INGREDIENTS

  • 14 green asparagus spears
  • 500g broad beans
  • 5 spring onions
  • 4cm piece ginger
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 100ml sherry
  • 12g bulgar wheat
  • 200g frozen peas
  • 2 bay leaves
  • 600ml chicken stock
  • ice cubes
  • freshly ground pepper
  • salt
  • bunch parsley
  • bunch mint

METHOD

Cut the woody parts from the ends of the asparagus stems. Shell the broad beans and chop the spring onions finely. Grate the ginger and crush the garlic. Heat the olive oil in a Doufeu casserole over medium heat. Fry the garlic and ginger for 1 minute.

Deglaze with the sherry.

Add the bulgar wheat, asparagus, broad beans, spring onion, peas and bay leaves. Stir-fry for 4 minutes. Add the stock and place on the lid.

Fill the lid with ice cubes. The condensating drops which are formed on the inside of the lid allows the vegetables to remain moist. Let simmer for 10 to 12 minutes.

Season with salt and freshly ground pepper. Just before serving, sprinkle with chopped parsley and mint.

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