The other day I made a simple, Vegetarian Spring Tray Bake for lunch and couldn’t be any more pleased with myself! The recipe is made of garlic butter coated new potato slices with butter beans, asparagus, lamb’s lettuce and an egg on the top! Easy, tasty, satisfying and ready in 45 minutes! No fuss and plenty of flavour.
This Spring myself and my partner ventured into the weekday-vegetarian-land and because of that mostly green, edible experiments rule in my kitchen. Lamb lettuce and pea shoots are totally rocking my lunches and sides.
It’s all going well and the moods are high, although I have temporarily given up on trying to sprout quinoa (which I mentioned here before)! If things don’t go to plan eggs and peanut butter are always a good backup, but (fingers crossed!) so far so good!
I make us try new things almost every day and I am happy to report that there were no major disasters so far.
This vegetarian Spring tray bake was also a success and will be topping up the choices on our menu rotation.
The body and flavour of vegetarian Spring tray bake
This simple Spring tray bake recipe is a one clever crowd pleaser. It comes with bags of flavour and good nutrition, and thanks to beans and potatoes you can rest assured that no one will go hungry.
New potatoes and garlic butter are simply meant for each other. Seriously, you just can’t beat that. The butter beans’ crispy skins, which split during baking are also really lovely and work nicely together with the potatoes. These two are the main body of the bake.
But the asparagus, lamb’s lettuce (or pea shoots or any fresh green salad leaves you have) and that egg are the most delicious additions you should definitely be generous with. Plus the garlic butter all over everything of course with the tiny bits of crispy and just ever so slightly bitter garlic.
Doesn’t Spring taste amazing?!
- 750g new potatoes
- 400g can butter beans, very well drained
- 230g asparagus, trimmed
- 4 tablespoons salted butter
- 3 garlic cloves
- 1 tablespoon of fresh thyme leaves
- 100g green leaves like watercress, pea shoots, lamb’s lettuce or even rocket
- 2 tablespoons of freshly chopped chives or spring onions
- 1 tablespoon fresh lemon juice
- 1 tablespoon of extra virgin olive oil
- Salt & pepper
- Freshly grated Parmesan to scatter over the ready dish
- Preheat the oven to 200˚C, gas mark 6. Put the potatoes in a large pan, cover with cold water, bring to boil and simmer for 15 minutes until almost tender.
- Meanwhile, melt butter in a small pan and add sliced garlic. Fry the garlic on slow heat until it starts to turn straw colour. Remove from heat and reserve.
- Drain the potatoes, rinse under cold water and drain well again. Slice them into ¼ inch thickness and tip onto a large baking tray. Sprinkle fresh thyme over, add butter beans and asparagus and coat it all in the garlic butter. Season generously with black pepper and a little salt. Bake for 30 minutes.
- In a bowl, whisk extra virgin olive oil with lemon juice, small pinch of salt and pepper and dress your fresh salad leaves with this mixture, reserve.
- Five minutes before the end of baking crack 4 eggs into the pan you fried the garlic in and cook until the all egg white cooks through properly, but the yolk is still nice a runny. Serve the eggs together with the potato, bean and asparagus medley and the salad leaves.