Serves 6-8, Prep Time 5 minutes, Cook Time 10 minutes

Recipe Tina Tuncan

500 g green beans, top and tailed

500 g asparagus trimmed or broccolini trimmed

3 tbsp olive oil

4 anchovy fillets, chopped

2 tbsp capers, drained

juice and zest of a lemon

Fill a saucepan with 2 litres of water and ½ cup salt. Bring to the boil and add half of the beans. Boil rapidly for 2 mins. Remove and plunge into ice cold water. Repeat with remaining beans. Repeat the process with broccolini. If using asparagus, only blanche for exactly 1 minute. Drain the vegetables separately in a sieve and refrigerate until ready to use.

Heat the oil in a deep sauté pan and add anchovies and capers. Toss gently until hot and add the vegetables. Keep vegetables moving about in the pan until they are hot through and finish with the juice and zest of the lemon. Tip onto a warm serving dish.