Bean and Asparagus Stew
- 12 small new Potato
- ¼ tsp salt
- 2 ½ cups vegetable stock
- 3 ½ ozs Snap pea
- 3 ½ ozs french Beans (sliced)
- 4 Tbsps peas
- 4 Tbsps sweet Corn
- 8 Asparagus (spears)
Put the potatoes and salt in a large pan and pour in the stock. Bring to a boil and cook for 5 minutes.
Add the remaining vegetables to the pan, bring to a boil and cover and cook gently for 15-20 minutes until the vegetables are tender. If the stew becomes too dry, add a little more stock or water. If you want a thicker consistency, add 1 tablsepoon cornflour mixed with a little water for the last 3 minutes of the cooking time.
Spoon into serving bowls. Sprinkle with the parsley and garnish with the spring onions and olives.