Sweet Garlicky Asparagus

We love veggie laden side dishes, they're quick to make and an easy way to bulk out main meals and get more veggies into you!

With asparagus season in full swing, why not have a try of this sweet, garlicky dish? Asparagus are a great source of vitamin C and the fibre they contain acts as a prebiotic, which means that it helps to feed the good bacteria in our gut!

Serves 4

Ingredients

• 12-16 asparagus spears (I aim for 3-4 spears per person)
• 2-6 cloves of garlic (depends on how much you like garlic)
• olive oil
• balsamic vinegar
• salt and pepper
• 1 tsp rice malt syrup
• Lemon slices

Method

1. Chop the woody ends of the asparagus off (usually around an inch). Finely chop the garlic.
2. Heat about 1 tablespoon of olive oil in a frying pan. Over a medium/low heat, add the garlic and asparagus and sauté for about 2 minutes.
3. Add the rice malt syrup, a few dashes of balsamic vinegar and some salt and pepper and sauté for another 2 minutes or so (cook depending on how soft or crunchy you like your asparagus, I like mine a little crunchy so I cook it for 4-5 minutes tops).
4. Serve with a few slices of lemon.

Caramelised Dutch Carrots

This is another simple, yet tasty side dish that will fill your house with the wonderful smell of caramelised onion and oregano. It's sweet, salty and fragrant, and really takes no time to prepare at all. This serves 4 as part of multiple side dishes, or serves 2 as a side dish on its own. It can be prepared in advance, will keep in the fridge for 3-4 days, and can be gently re-heated before serving.

INGREDIENTS

• 1 bunch dutch carrots*

• 1 onion, cut in half and thinly sliced

• 4 cloves garlic, thinly sliced

• 3-4 sprigs fresh oregano

• salt and pepper

• balsamic vinegar

• 2 tbs extra virgin olive oil

METHOD

1. Prepare your steamer to cook the carrots; fill the bottom pot with 1/4 water and bring to the boil. While the water is boiling, gently clean the carrots, taking care to remove all dirt. Once the water is boiled, place the carrots in the steamer on the top and steam for 7 or so minutes, until the carrots are cooked with slight firmness. Set aside.
2. While the carrots are steaming, add the olive oil to a pan and bring to a medium heat. Add the onions and sauté for 10 minutes, stirring occasionally. Add the garlic and oregano, and cook for a further 5 minutes. The garlic and onions should look translucent and golden, with a touch of crispness.
3. Add salt (around 1/4 tsp) and pepper to taste and a couple of dashes of balsmic vinegar and stir through.
4. Add the carrots, gently mix the onion mix through and serve.