Lemony Sautéed Greens
with Garlic Mint Yoghurt & Almonds | Serves 4+
Crisp greens that keep their snap served on top of a fragrant garlic-mint yoghurt and scattered with almonds - this is one seasonal and sensational side!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 bunch
Asparagus
2 bunch(es)
Baby Broccoli
1 packet
Mint
4 clove
Garlic
½
Lemon
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
pinch
Chilli Flakes
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Trim ends of asparagus. Halve any thicker stalks of baby broccoli lengthways. Pick and finely chop mint leaves. Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-5 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt, lemon zest and mint. Stir to combine and season to taste.
• Wipe out the frying pan, then return to high heat with a drizzle of olive oil. Cook asparagus and baby broccoli in batches, until tender and slightly charred, 5-6 minutes. • Add a pinch of chilli flakes (if using) and remaining garlic and cook until fragrant, 1 minute. Season to taste.
• Spoon garlic-mint yoghurt over the base of serving platter. Top with sautéed greens. • Squeeze over lemon juice and sprinkle with slivered almonds. Serve with any remaining lemon wedges. Enjoy!