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.
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