Fresh seasonal green vegetables served in a light dressing are the perfect accompaniment to rich festive food.

Ingredients

• 1 kg asparagus or beans or 600-750 grams sugar snap or snow peas
• 1 tsp minced garlic
• 2 tsp minced fresh ginger
• 2 tblsp each olive oil, honey, vinegar
• chopped fresh herbs, optional

Method

1. Wash the vegetables and trim as needed. For asparagus, it's best to trim about 2-3 cm off the bottom of each stem, as this can be very tough. If wished, peel the bottom two thirds of each stem. For beans, sugar snap or snow peas, trim the ends and string them if you like.
2. Cook the green vegetables in boiling salted water for 3-4 minutes or until they are tender crisp. They do need to be cooked but not over-done as they will lose flavour, texture and nutrient value. Drain well and refresh in ice-cold water to stop the cooking process. Drain again and remove excess water by patting on a paper towel.
3. In a small saucepan cook the minced garlic and ginger in the olive oil until it becomes fragrant. Remove from the heat and stir in the honey and vinegar and chopped herbs (such as chives or basil) if using. Season well with salt and pepper. Toss the dressing over the vegetables just before serving.