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Spring Vegetable Jumble with Lemon-Tarragon Butter

fiveandspice
  • minutes
  • Serves 4

INGREDIENTS

1/2

bunch Asparagus

8

Baby carrots

1/2 cup

English peas, fresh

8

Radishes

2 tbsp

Shallot

1

Tarragon, Fresh

1 tbsp

Tarragon, fresh

1

Young leek

1/4 cup

Lemon juice, fresh

1

Sea salt and white pepper

1

Olive oil

4 tbsp

Butter

2 tbsp

Heavy cream

1

Lemon-tarragon butter

8

Small fingerling or new potatoes, scrubbed and halved