Spring Vegetable Medley (Served with Seared Lamb Sous-Vide)
Spring Vegetable Medley (Served with Seared Lamb Sous-Vide)
INGREDIENTS
10
asparagus spears
1
extra virgin olive oil
1
bn
fresh mint and basil leaves
1 1/2
cup (380 ml)
peas, fresh or frozen
1
salt and freshly ground black pepper
2
cup (500 ml)
snow peas, trimmed
DIRECTIONS
- Place vegetables in a steamer and place over boiling water. Cook until just tender and remove. Season with salt, pepper and a drizzle of olive oil.
- Garnish with mint and basil and serve with lamb.
