Baby Vegetables with Honey and Lavender |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds assorted baby vegetables |
1 pound fresh asparagus spears |
1 tablespoon unsalted butter |
1/4 cup honey |
1 tablespoon dried lavender |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
Directions:
1. Trim baby vegetables, if necessary. Cook in boiling salted water to cover 5 to 7 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain and set aside.
2. Cut 4-inch tips from asparagus, discarding ends. Cook in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain and set aside.
3. Melt butter in a large skillet over medium heat; stir in honey, lavender, salt, and pepper. Add baby vegetables and asparagus; stir until coated. Cook until thoroughly heated.
4. *We tested with baby carrots, zucchini, yellow pattypan squash, and green pattypan squash.
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