Yield
8
Prep Time
15mins
Cook Time
5mins
Difficulty Level
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Pine nuts or almonds can be used in place of hazelnuts. Use half white asparagus if available.

Ingredients

  • 4 rindless bacon rashers, trimmed, chopped
  • 2 bunches asparagus, trimmed
  • 200 g green beans, trimmed
  • 100 g butter beans
  • 150 g punnet sugar snap peas, trimmed
  • 1/3 cup hazelnuts, roughly chopped
  • ¼ cup olive oil
  • ½ lemon, finely grated zest
01.

Heat a non-stick frying pan on high. Cook bacon 4-5 mins until browned and crisp. Transfer to a bowl.

02.

Blanch asparagus, beans and sugar snaps 1 min in a large saucepan of simmering water. Drain and transfer to a bowl of iced water. Drain well.

03.

Add all vegetables to bacon and toss well with hazelnuts, oil and zest. Season to taste.

Pine nuts or almonds can be used in place of hazelnuts. Use half white asparagus if available.

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