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Dill mushroom, leek and asparagus fry

You can jazz up boring boiled or steamed vegetables jut like this zingy dill mushroom, leek and asparagus fry. It’s ready in 15 minutes and goes really well with fish, grilled chicken or turkey fillet or pork chops.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 leek
  • 200 g mushrooms
  • 1 bunch asparagus
  • 1 handful of dill
  • Juice of ½ lemon
  • 1 Tbsp olive oil
  • 1 tsp apple cider vinegar
  • Salt and pepper

Method
 

  1. Thinly slice the leek and mushrooms.
  2. Snap off the woody ends of the asparagus and discard. Cut the rest into 3cm pieces.
  3. Heat the oil in a frying pan, then gently sauté the leek for 5 minutes. Add the mushrooms and the lemon juice. Put a lid on and cook for about 8 minutes over low heat until the mushrooms have softened. Add the asparagus (and more lemon juice if needed), then sauté for 3 minutes (under a lid) until tender.
  4. Add the dill and cider vinegar, season to taste, then serve.