First we need to blanch the broccoli. Spread the florets in a strainer.
Insert the strainer on top of the pan with boiling water so that the water touches a little broccoli. Slightly moving the broccoli spoon, blanch it for no more than 3 minutes, so it remains bright green and crispy.
Drain the water out of the pan and the cabbage in the strainer put back in to drain the excess water, add salt and a little big sea salt.
Cut the leeks into half rings.
Chilli and garlic cut into rings.
Heat the oil in a pan, quickly fry the garlic and chili.
Then add leeks, asparagus and broccoli to the pan. Fry for 3 minutes.
Next, add cut into halves cherry tomatoes, salt and pepper to taste.
Add chopped Basil, mix gently.
Immediately add the cream.
Stir and remove from heat.
Serve immediately! Since the dish is prepared very quickly, vegetables are subjected to minimal heat treatment: they, firstly, retain their taste, and secondly, retain all the useful vitamins and minerals.