Serves: 4

Use whatever type of broccoli takes your fancy – regular, Tenderstem or even purple sprouting when in season.

Recipe adapted from Eat More Veg, National Trust Books

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Ingredients

Name: Roasted broccoli and asparagus with peanuts and spicy sauce
Yield: 4
Ingredients: 300g trimmed broccoli 250g asparagus, trimmed 1 tbsp sunflower oil 50g peanuts or cashews (unsalted) 2 tsp sesame seeds Dressing: ½ tbsp sunflower oil 1 tsp grated ginger 1 small clove garlic, crushed 2 tbsp soy sauce 1 tbsp chilli sauce 1 tbsp sesame oil

300g trimmed broccoli

250g asparagus, trimmed

1 tbsp sunflower oil

50g peanuts or cashews (unsalted)

2 tsp sesame seeds

Dressing:

½ tbsp sunflower oil

1 tsp grated ginger

1 small clove garlic, crushed

2 tbsp soy sauce

1 tbsp chilli sauce

1 tbsp sesame oil