Roast asparagus, leeks and beans with sorrel salsa

Serves four as a side dish

• 300g long asparagus
• 150g baby leeks
• 300g french beans
• 105g olive oil
• 3 lemons
• 0 black pepper
• 65g sorrel
• 10g parsley leaves
• 1.5 tsp Dijon mustard
• 40g pecorino romano
• 15g pine nuts

Step 1
Heat the oven to 220C/425F/gas mark 7 and position an oven shelf near the top of the oven.

Step 2
Put the asparagus, leeks and beans in a large bowl with three tablespoons of oil, a teaspoon and a half of lemon zest, a quarter-teaspoon of salt and plenty of pepper.

Step 3
Mix well, then spread out on two 40cm x 30cm baking trays.

Step 4
Roast the veg one tray at a time (that way, both batches will benefit from being cooked at the top of the oven) for 12 minutes, until the vegetables are partially cooked but still bright green and crunchy.

Step 5
Transfer to a large bowl to cool, discarding any water that may have collected in the tray, and repeat with the second tray.

Step 6
While the vegetables are cooling, make the salsa.

Step 7
Put the sorrel, parsley and mustard in the small bowl of a food processor with the remaining oil and lemon zest, and a quarter-teaspoon of salt, and blitz to a smooth, vibrant paste.

Step 8
Once the vegetables are cool, discard any water that may have collected in the bottom of their bowl, then add the salsa and toss to coat.

Step 9
Arrange on a large platter, scatter evenly with the pecorino shavings and pine nuts, and serve with the lemon wedges.