Green vegies with almonds and lemon

By BClover

Ingredients

• 2 teaspoons olive oil
• 1 teaspoon finely grated lemon rind
• 1 tablespoon fresh lemon juice
• 2 bunches broccolini, trimmed, cut into thirds
• 2 bunches asparagus, woody ends trimmed, halved diagonally
• 1 large handfulsugar snap peas, trimmed
• 1/4 cup sliced almonds

Details

Servings 1
Adapted from taste.com.au

Preparation

Step 1

Whisk together the olive oil, lemon rind and lemon juice in a small jug until well combined.

Cook the broccolini in a large saucepan of boiling water for 1 minute or until bright green and tender crisp. Use a slotted spoon to transfer to a colander and drain. Repeat with the asparagus and sugar snap peas. Place the vegetables in a large serving dish.

Cook the almonds in a small frying pan over a medium heat for 5 minutes or until toasted.

Drizzle the dressing over the vegetables and season with pepper. Toss to combine. Top with almonds to serve.

You can prepare this recipe up to the end of step 3 up to 1 day ahead. Store the dressing and vegetable mixture in separate airtight containers in the fridge. Store the toasted almonds in an airtight container. Continue from step 4 just before serving.