wonderfully simple summery vegetables

blanched greens - tenderstem broccoli, green beans and asparagus in this case - mixed with a dressing of oil, (i particularly like evoo or smokey tomato oil at the moment) lemon juice and zest (the zest is where all the lemon’s perfume is hidden, don’t just use the juice), salt, pepper and a little dijon mustard. some fresh herbs too if i have them to hand.

i make the dressing in the serving bowl and add the veggies as they cook, as they pick up the flavours of the dressing much more effectively if they are still warm when dressed. so simple and an almost daily dish at the moment, while i embrace the new vegetables of the new season.