Carrots, chicories and asparagus warm salad

First slice the onions (not very thinly), place them in a small bowl, pour the lemon juice over it. Leave it to marinate until you’re preparing the other vegetables – this way they will lose some of their bite. In a large heavy frying pan with a lid on, melt the butter over medium heat. Place drained and pat-dried chicories and carrots in a single layer, toss to coat and cook for about a minute or two in butter. Add asparagus, toss again and let it cook for a minute. Pour over some hot water, around ½ cup (just to cover the vegetables partially), place lid on the pan and bring to the boil. Simmer for 4-5 minutes, until the vegetables begin to soften, shaking the pan occasionally. Add some more liquid, if needed (it will depend on how soft you like your vegetables to be). We think a slight crunch is better, and if you do so too, be careful not to overcook them. Take the vegetables out and place them in a salad bowl. Add the lightly softened onions, together with the juices. Reduce the remaining buttery liquid in the pan for a minute or so. Pour it over the vegetables, sprinkling some salt and the chopped thyme and gently toss. Serve warm, sprinkled with the chopped fresh parsley.