Spring Bavette

A recipe from The Silver Spoon

Preparation: 30 minutes

Cooking: 30 minutes

Serves: 4 people


50g (2oz) (4 tablespoons) butter

2 tablespoons olive oil

2 spring onions, chopped

400g (14oz) (3½ cups) shelled peas

400g (14oz) asparagus, trimmed and cut into short lengths

150ml (¼ pint) (⅔ cup) hot water

350g (12oz) bavette

50g (2oz) (⅔ cup) Parmesan cheese, grated

salt and pepper


Melt half the butter with the oil in a shallow saucepan. Add the spring onions and cook for 3–5 minutes until soft and translucent.

Add the peas and asparagus, season with salt and pepper, stir in the hot water and simmer for 25 minutes.

Meanwhile, cook the bavette in plenty of salted boiling water until al dente. Drain, tip into the pan with the vegetables and mix.

Stir in the remaining butter and the Parmesan and serve immediately.