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