Spring Vegetables with Herbed Butter
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Ingredients
- 2 tablespoons of extra-virgin olive oil
- 7 ½ ounces of asparagus, cut into short lengths
- 10 ounces of snow peas
- 10 ounces of green beans, halved
- 10 ounces of baby carrots, halved lengthwise
- 2 ounces of non-dairy butter
- ¼ cup finely chopped parsley
- ¼ cup finely chopped chives
- ¼ cup shredded fresh basil
Instructions
- Heat the work until very hot, add the oil and whirl it around to coat the side. Stir-fry all the vegetables over high heat for 5 minutes. Cover and cook over low heat for 2 minutes, or until tender. Add the crushed garlic, honey, dill, marjoram, non-dairy butter and all the fresh herbs, and toss until the butter has melted and the herbs have wilted slightly. Season well with salt and pepper and serve immediately as an accompaniment.
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