Lemony Spring Vegetables

By Dglmedia

Ingredients

• 2 3/4 diagonally sliced carrot
• 5 1/2 (1 inch) sliced asparagus (about 2lbs)
• 4 1/4 cup sugar snap peas, trimmed
• 1/4 cup butter
• 3 cup thinly sliced leeks (about 3 medium)
• 2 tbs grated lemon rind
• 2 tbs fresh lemon juice
• 2 tbs chopped fresh thyme
• 1/2 tsp salt

Details

Servings 10

Preparation

Step 1

Arrange carrot in a vegetable steamer in a Dutch oven; cover and steam for 4 minutes.
Add asparagus and steam for 2 minutes.
Add peas and steam for 3 minutes.
Remove vegetables and steamer from dutch oven and set aside.
Discard water from Dutch oven.

Melt butter in Dutch oven over medium high heat.
Add leeks and saute 2 minutes.
Add vegetables, lemon rind and remaining ingredients; cook 2 minutes, stirring frequently.