Asparagus and Mange Tout with Cheese Sauce
A lovely medley of green vegetables. Instead of asparagus use frozen peas together with the mange tout, or use fine green beans.
Serves 6
YOU WILL NEED
- 1 punnet green asparagus, or fine green beans well rinsed
- 1 punnet mange tout, cut in half lengthways
- olive oil
- Ina Paarman’s Vegetable Spice
- 1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
Method
Cut away 1 cm of the tough base of the asparagus stem. Steam asparagus for ± 5 minutes depending on size. Drizzle over a little olive oil and season with Vegetable Spice. Repeat method for mange tout.
While steaming the vegetables, decant the Cheese Sauce into a small jug and warm in the microwave for 35 seconds (don’t boil).
Dish up the vegetables onto a platter and pour over the Cheese Sauce.