Why restrict a dish to featuring one of springtime’s heroes when you can get them all together for a main course blockbuster? This dish is very light to eat but features a number of bold flavours to satisfy your palette. You can swap different vegetables as the season changes, perhaps replacing asparagus for runner beans.
You may use a bought stock for this to save time however if you would like to make your own stock, please check out our recipe here.
Bring a pan of salted water to the boil to use for blanching the different vegetables.
When the water is boiling, add the broad beans and blanch for 3-4 minutes. Remove with a slotted spoon and put in cold water to cool. Next, blanch the asparagus for around 4 minutes (more if you enjoy it softer) and then remove, placing into cold/iced water to arrest the cooking. Finally, blanch the peas for 2 minutes, remove and put into cold water.
Strain all the spring veg and cut each asparagus spear into 3 or 4 pieces. Cut the baby gem lettuce in half and remove only the smallest amount of the stalk. Wash the lettuce and samphire, drain and spin together in a salad spinner (or just give it a really good shake) and chop into small wedges, lengthways.
Bring the chicken stock back up to a simmer, taste test and add salt and / or pepper if it is a little under seasoned. Add the fino sherry and allow to simmer for a minute or two to let the alcohol evaporate.
Add the spring veg to the stock for a minute or two to re heat it and then place it equally between two serving bowls with the lettuce and samphire. Mix all of the veg together with half the parsley oil and then arrange in the middle of each bowl.
Carefully pour the stock over the vegetables, so they are just over half covered.
Rub the slices of toast lightly with garlic and drizzle the rest of the parsley oil on top. Serve together, allowing the toast to soak up some of the broth.