INGREDIENTS
8 oz
Asparagus
8
Baby carrots (about 4 ounces)
1 tbsp
Flat-leaf parsley
1
Garlic clove
1
bunch Green onions
1 tsp
Lemon, zest
1
Olive oil and herbs
8 oz
Peas, fresh or frozen
6
Radishes (about 4 ounces)
1 cup
Polenta or yellow cornmeal
1 1/2 tsp
Salt
1
Salt and freshly ground black pepper
3 tbsp
Olive oil, extra virgin
4 1/2 cups
Vegetable broth or water, light