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.