Only Recipes, by Alessandra Zecchini ©

Sauté one finely chopped shallot with a tbsp of extra virgin olive oil. Add the stalks, chopped, of a dozen asparagus, stir for a couple of minutes and then add a glass of leftover bubbly and an organic veggie cube (I only use  Rapunzel ). Let the wine evaporate then add two cups of frozen peas. Add more bubbly if liquid is needed. When the peas are cooked add the asparagus tips and some mange tout or sugar snap peas. Stir quickly to lightly blanch the asparagus tip and sugar snap peas (you still want them very green and crispy). A feast of different textures and greens, and a perfect side veg. Photos and Recipes by Alessandra Zecchini  ©

I made this a while ago but I didn't find the time to post it. I know that zucchini are not in season now, but many of you live in the Northern Hemisphere, so you may appreciate the idea. FYI I didn't buy Champagne especially to make this :-), I just had some leftover, and I didn't want to waste it. Sauté the zucchini and a shallot with one tbsp of olive oil and a pinch of salt for a few minutes, then add the champagne (I had just over a glass). Don't add water, between the champagne and the water from the zucchini you should have enough! Keep cooking and stir often until all liquid has absorbed and the zucchini are soft (about 20 minutes). Adjust with salt and pepper and finish with some fresh chopped parsley. I really liked it, and now I know what I will do if I ever get some leftover champagne again. Or any other bubbly :-). Photos and Recipes by Alessandra Zecchini  ©