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    Spring Vegetables with Lemon Butter

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    Spring Vegetables with Lemon Butter

    The less you do to spring vegetables, the more their natural flavours can come through. Here, they are lightly cooked so they retain plenty of crunch, then simply dressed with lemon zest and butter.

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 6 - 8


    • 250g French beans
    • 100g asparagus tips
    • 150g sugar snap peas
    • 1 tsp lemon zest
    • 25g butter


    1. Bring a large pan of salted water to the boil, add the French beans and cook for 3 minutes, then add the asparagus tips and cook for 3 minutes more.
    2. Add the trimmed sugar snap peas and cook for 1 minute, then thoroughly drain the vegetables and return to the pan.
    3. Add the lemon zest and butter, and stir over a low heat until the butter has melted and all the vegetables are evenly coated. Transfer to a warm dish and serve with lamb.

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