May 9, 2018Chatelaine
- Trim or snap off the tough ends from the asparagus spears, then cut the tips and tender parts into ½-inch (1cm) pieces. Shell the peas and fava beans.
- In a saucepan, sauté the garlic, celery and onions gently in the olive oil until soft— about 10 minutes.
- Divide the asparagus, peas, fava beans and green beans between two bowls. Add one bowlful to the onion mixture and cook, stirring to coat with oil, for 5 minutes. Season to taste with sea salt and black pepper. Cover with the chicken stock and bring to the boil. Simmer for 15 minutes.
- Add the remaining vegetables and cook for a further 10 minutes. Remove from the heat and add the basil and cream. Stir. Cool to room temperature, then serve with Parmesan and pesto.
Excerpted from River Café London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant by Ruth Rogers, Rose Gray, Sian Wyn Owen and Joseph Trivelli. Copyright © Ruth Rogers and Rose Gray 1995. Published in the United States by Borzoi Books an imprint of Alfred A. Knopf, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.