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Spring daude with asparagus, broad beans and ginger


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Rate this recipe 4.1/5 (53 Votes)


  • 14 green asparagus
  • 500g broad beans
  • 5 spring onions
  • 4 cm ginger
  • 2 cloves of garlic
  • 1 tablespoon olive oil
  • 100 ml sherry
  • 125g wheat
  • 2 bay leaves
  • 200g frozen peas
  • 600 ml stock (chicken)
  • ice cubes
  • Freshly ground pepper
  • salt
  • 1 bunch of mint
  • 1 bunch of parsley


servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Budget Friendly


Step 1

Cut off the tips of the asparagus (about 2cm) and throw away the stalks. Shell the beans, slice finely the spring onions. Grate the ginger and garlic.

Step 2

Heat oil in a casserole on medium heat.
Fry the garlic and ginger for 1 minute.

Step 3

Add the wheat, vegetables and bay leaves. Cook for 4 minutes, stirring occasionally. Add the stock and cover.

Step 4

Fill the lid with ice and place upside down on the casserole. The condensation with keep the vegetables moist.
Simmer for 10 to 12 minutes.

Step 5

Salt and pepper. Just before serving, sprinkle with mint and parsley.


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