Asparagus Stew

Ingredients

• 2 Spring Onions
• 1 small fennel bulb
• 200 g green asparagus
• 100 g Sugar snap peas
• 150 g broccoli
• 1 tbsp Olive Oil
• 500 ml vegetable broth
• 0.5 tsp Fennel seeds
• 0.5 tsp anise seeds
• 0.5 bunch Basil
• 2 small tomatoes
• 30 g Parmesan
• 1 lemon (1 tbsp grated zest)
• Sea salt
• freshly ground pepper

Instructions

1. 1.

   Clean and wash the spring onions, then slice into thin rings. Clean the fennel, halve it, and dice it without the middle stalk.

2. 2.

   Wash the asparagus, trim off the woody ends, and cut into pieces. Wash and halve the sugar snap peas. Wash, clean, and divide the broccoli into small florets; peel and chop the stems.

3. 3.

   Heat the oil. Sauté the onions until translucent. Add the fennel, sugar snap peas, and broccoli stems, and cook for 3 minutes.

4. 4.

   Pour in the broth, add the fennel seeds and anise, cover, and simmer for 12 minutes. Add the broccoli florets and asparagus, and cook for another 5 minutes.

5. 5.

   Finely chop the basil. Wash, halve, seed, and dice the tomatoes. Grate the Parmesan. Mix the basil with the tomatoes, Parmesan, and lemon zest. Season the stew with salt and pepper, then sprinkle with gremolata before serving.