Spring vegetables dressed with lemon butter
200g of extra fine beans
100g of asparagus tips
150g of sugar snap peas
1 tsp grated lemon rind
Preparation and cooking time:
Bring a large pan of salted water to the boil, add the beans and cook for 5 minutes. Add the asparagus and cook for a further 3 minutes. Add the sugar snap peas and continue to cook for 3 minutes. Once cooked, drain the vegetables and place back in the pan. Add the grated lemon rind and the butter, and stir over a low heat until the butter has melted. Ensure the vegetables are evenly coated in the butter sauce, then serve.
This recipe works brilliantly as a starter, or as an addition to spring lamb.