https://www.copymethat.com/r/XAp1STMrW/roasted-broccoli-asparagus-yorkshire-pud/
120617332
knO6fY4
XAp1STMrW
2024-04-28 04:56:14
Roasted Broccoli & Asparagus Yorkshire Pudding
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We’ve the comfort of a Yorkshire pudding, but wanted to freshen up its image with some of our favourite seasonal greens, and the punch and zing of a fantastic rocket pesto. It’s a perfect meal for spring!’ say chefs Joey & Katy
PREP: 25 mins - TOTAL TIME: 50 mins + Standing
GET AHEAD
* The pesto can be made and stored in the fridge for up to 3 days.
PREP: 25 mins - TOTAL TIME: 50 mins + Standing
GET AHEAD
* The pesto can be made and stored in the fridge for up to 3 days.
Ingredients
- 150g plain flour
- 1 tsp fine sea salt
- 150ml whole milk
- 4 medium eggs
- 4 spring onions, finely sliced
- 2 tbsp finely chopped parsley
- 1 tbsp finely chopped tarragon
- 250g asparagus spears, trimmed
- 200g purple sprouting broccoli
- 4 tbsp olive oil
- subheading: FOR THE PESTO:
- 20g walnuts
- 20g rocket
- 10g parsley
- 20g Parmesan or vegetarian alternative, grated
- 1 garlic clove
- juice of ½ lemon
- 75ml olive oil
Steps
Directions at sainsburysmagazine.co.uk
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