INGREDIENTS
4 oz
Asparagus
4 oz
Baby red potatoes
3
Carrots (about 175 g), medium
1/2 tsp
Lemon, zest
4
Scallions
1 1/4 cups
All-purpose flour
3/4 tsp
Black pepper, freshly ground
1
Black pepper, Freshly ground
3/4 tsp
Kosher salt
1
Kosher salt
1 1/2 tbsp
Olive oil, extra-virgin
1/3 cup
Ice water
1/2 cup
Butter, unsalted frozen
1
Milk
2 tbsp
Parmesan cheese
1/2 cup
Sour cream or quark