Lemony Asparagus and Green Beans
A side of greens is a great way to add colour to the table and to ‘freshen’ up a Christmas roast.
Prebiotics are a type of fibre that promote the growth of the beneficial bacteria in the gut and can be found naturally in a number of foods. Asparagus is one example of a prebiotic food, supporting gut health by helping to ‘feed’ the beneficial bacteria in your gut. The addition of kefir in the dressing adds another source of gut friendly ingredients, whilst keeping the dressing light and refreshing.
- 1 bunch of Asparagus Stems
- 1 pack Green Beans
- 1 Lemon
- 1 tbsp Chopped Chives
- 100g Hazelnuts
- 50ml kefir
- 40g Parmesan, finely grated
Preheat the oven to 180oC and bring a medium pan of water to the boil.
Roughly chop the hazelnuts and scatter on a baking tray. Roast for about 10 minutes, until they just start to brown.
Trim the stems off the asparagus. Add the green beans and asparagus to the pain of boiling water, and boil for about 3-5 minutes (so that there is still a slight crunch on the vegetables).
To make the dressing, whisk together the kefir, 1 tbsp olive oil, the grated rind and juice form 1 lemon, chopped chives and grated parmesan.
To serve, lay the green beans and asparagus on a serving plate, drizzle the dressing down the centre of the plate, and top with the roasted hazelnuts.