Spelt with asparagus and peas
Spelt with asparagus, peas and lemon.
Active time25 min
Cooking45 min
Total1 h 15 min
Add to my week
Loading your week…
Ingredients
- 300 g green asparagus
- 1 lemon
- 60 g spring onion
- 200 g shelled peas
- 600 ml vegetable stock
- 250 g precooked spelt
- 30 ml olive oil
Preparation
Rinse the spelt. Wash the asparagus, cut off the tough bases and cut the stems into lengths of 3 centimetres. Wash and thinly slice the spring onion. Wash the lemon and finely grate its zest.
300 g green asparagus1 lemon60 g spring onion250 g precooked spelt- colander
- knife
- grater
Heat 15 ml of oil in a saucepan and fry the onion for 5 minutes. Add the spelt and stock. Allow about 35 minutes at a gentle simmer, giving priority to the cooking time on the packet. Move to the next step 10 minutes before the end of that time to add the green vegetables. Add a little water if necessary.
600 ml vegetable stock30 ml olive oil- saucepan
Add the asparagus and peas for the final 10 minutes of cooking. When the spelt is tender, remove from the heat and stir in the remaining 15 ml of oil and the lemon zest.
200 g shelled peas- saucepan
Allergens
- Celery
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration