It’s Julie Andrieu, not stingy with advice, who talks about it on her Instagram account: she has a simple method to accommodate all the seasonal vegetables.
The greengrocers have invaded the stalls of markets and supermarkets, the colors are once again at the rendezvous of fruits and vegetables. among the latter, we can count on asparagus, radishes, fennel; carrots, cucumber, artichokes!
You can of course cook them in a salad or in a wok by cutting them into sticks. This is an improved version offered by the French culinary host Julie Andrieu on her Instagram account: “ More than a recipe, I offer you a method to accommodate all the vegetables you have on hand »
The foodista browns all her vegetables in a pan with plenty of fresh herbs (to be added at the last moment) and adds them to small thick pasta sprinkled with parmesan. a real delight according to her that works with absolutely all seasonal vegetables.
Here is his recipe
Ingredients for 2 to 3 people:
- 200 g picci or other pasta of your choice
- 1 stalk of celery
- 2 small carrot tops
- 6 green asparagus
- 1 turnip
- ½ zucchini
- 3 spring onions
- 1 clove of garlic
- The fresh herbs you have on hand: parsley, chervil, mint, chives…
- 5 tbsp olive oil
- 1 organic lemon
- 40 g grated parmesan
Wash the vegetables and pat them dry. Heat a frying pan or skillet over low heat with 2 tablespoons of olive oil. Slice the celery and pour into the pan along with the whole peeled clove of garlic.
Scrape the carrots and cut them in half lengthwise, slice the not too finely and pour into the pan. Peel and cut the turnip into 4 then each quarter into 4. Add them to the pan.
Peel the asparagus (unless they are very fresh), slice them and add them to the vegetables. Cut the onions in 4, cut the zucchini into cubes and add everything to the pan. Add salt and pepper, increase the heat to brown the vegetables and cook for 5 minutes, sautéing them to stir. Sprinkle with 1 tablespoon of lemon juice at the end of cooking, remove the garlic or mince it and add it to the vegetables if you like it madly!
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain, sprinkle with 2 tablespoons of olive oil and pour into a deep dish. Add the vegetables, chopped herbs and grated lemon zest. Drizzle with a tablespoon of olive oil. Serve with parmesan.
Save the asparagus tips. Cut them in 2 lengthwise and sauté them with the garlic collected in the pan, just before pouring them over the pasta.