- 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
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.
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.
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.
*We tested with baby carrots, zucchini, yellow pattypan squash, and green pattypan squash.