This is such an easy, fast cooking and gluten-free side dish which we have probably once every week. Serve Pan-Fried Dutch Carrots and Asparagus with Pine Nuts with any vegan sausages, fish or schnitzels.
1 bunch Dutch carrots (baby carrots), peeled and cut lengthwise
1 bunch asparagus, trimmed
1 clove garlic, crushed
A handful continental parsley, finely chopped
A handful pine nuts, lightly toasted
1 tbsp light olive oil or any vegetable oil of your choice
• In a small bowl, mix together pine nuts, black pepper and chopped parsley. Set aside.
• Heat the oil in a large non-stick pan and add the carrots first. When they start turning slightly brown add the asparagus. Cook the vegetables until they are al dente. Lastly, add the crushed garlic to the vegetables. Once garlic is fragrant and slightly cooked add the pine nut, parsley and pepper mixture and give it a good stir.
• Remove from the heat and serve warm.