The Noodle-y One

This week's meal plan is all about asparagus (which is finally, fully in season). We’ve got a mellow and zesty risotto topped with charred asparagus, a lush spring veg minestrone drizzled with a simple homemade pesto that packs a punch and a noodle salad tossed in a red Thai curry dressing and topped with crispy sea bass. For the veggies: we've got a smoked tofu substitute that'll do you just fine.

Ingredients

Makes 3 dinners, each serving 4

What's not to love about asparagus? The way it makes your pee smell? Okay, point taken. But these recipes bring out the best of that deliciously in-season vegetable. Get involved.

2 Bunches of Asparagus (Approx. 800g)

2 Tbsp Fennel Seeds

Bulb of Garlic

1 Onion

300g Risotto Rice

125ml White Wine

3 Litres of Vegetable Stock

120g Parmesan

5 Lemons

1 Pack of Parsley (30g)

3 Large Courgettes

1 Large Pack of Coriander (100g)

4 Sea Bass Fillets

2-4 Tbsp Thai Red Curry Paste

200g Green Beans

300g Egg Noodles

The Recipes

Crispy Sea Bass With Spicy Noodle Salad

Spicy noodles tossed with spring veg and topped with crispy sea bass. A super quick meal that packs a punch.

See recipe

Spring Veg Minestrone

A spring take on a classic minestrone — it’s fresh, zesty, and full of green veg. Top it with the punchy homemade pesto and that’s dinner made in 30 mins.

See recipe

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Charred Asparagus Risotto

Zesty and creamy risotto topped with charred asparagus. Simple and easy meal with zing.

See recipe

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