Carrots, asparagus & beans with herb butterby Dixie Elliott | Cuisine issue #155
60g butter, softened
2 tablespoons finely chopped soft herbs (such as chives, dill and parsley)
2 bunches baby carrots,trimmed, peeled
2 bunches asparagus, trimmed
175g baby green beans, trimmed
Put the butter and herbs in a bowl. Season with salt and white pepper then mix well to combine. Form the mixture into a log then roll up in cling film. Refrigerate.
Bring a large, deep saucepan of water to the boil. Add the carrots and cook for 8 minutes or until tender. Remove to a plate then add the asparagus and green beans to the pan and cook for 2 minutes or until tender. Drain. Transfer all the vegetables to a platter. Serve topped with slices of the herb butter.
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