Spring Vegetables with Herbed Butter

Name: Spring Vegetables with Herbed Butter
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

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Author : Kasia Kines

Ingredients

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2 tablespoons of extra-virgin olive oil7 ½ ounces of asparagus, cut into short lengths10 ounces of snow peas10 ounces of green beans, halved10 ounces of baby carrots, halved lengthwise2 ounces of non-dairy butter¼ cup finely chopped parsley¼ cup finely chopped chives¼ cup shredded fresh basil

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Instructions

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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.