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Baby Vegetables with Honey and Lavender

Yield 4 servings

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

How to Make It

  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.