Asparagus and Broccoli with Yoghurt

This offering was ripped off from the New Zealand Taste, Spring 2019, cookbook, and adapted somewhat. I have presented it as a side dish, but, served alongside boiled or roast potatoes, it would be a very acceptable vegetarian meal in its own right.

 

Ingredients.

½ cup sliced almonds.

2 tsp olive oil.

1 tsp paprika.

¼ cup olive oil.

1 chilli, seeded, diced [or to taste].

1 small knob ginger, peeled, finely chopped.

2 cloves garlic, peeled, sliced.

1 tsp coriander.

2 tsp balsamic vinegar.

1 ½ cups broccoli florets.

1 bunch 15-18 thin stems asparagus.

2 cup small silverbeet [chard] leaves, washed.

½ cup yoghurt.

 

Method.

Mix the almonds, oil and paprika together. Fry over a hot flame unto beginning to turn golden [2-3 minutes], remove and set aside. Heat the ¼ cup of oil in the pan and fry the chilli, ginger, garlic and coriander until the garlic begins to turn golden [about 2 minutes] and tip into a small bowl. Stir in the balsamic vinegar and set aside.

Boil the broccoli and asparagus in salt water until done [about 15 minutes]. Arrange the silverbeet in a warm platter. Drain the broccoli and asparagus and place on top of the silverbeet, scatter the almonds over then and sprinkle with the chilli dressing. Dollop with the yoghurt and serve immediately.

 

Serves: 2.

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