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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

25g butter.


2-3 people.

Preparation and cooking time:

15 minutes.


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.

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