Asparagus with nori seaweed


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 3 sheets nori seaweed
  • 1 bunch green asparagus
  • 100 g Roquefort cheese
  • 500 ml vegetable stock
  • 200 g podded (frozen) broad beans
  • 50 g croutons

1 flameproof casserole dish

1 chopping board


Shred the nori.

Trim the ends of the asparagus and slice the rest into sticks.

Dice the roquefort.

Bring the vegetable stock to the boil and add the asparagus, broad beans, nori and roquefort, and cook for 5 minutes.

Add the croutons and serve.