|Image Source: Taste.com.au|
60g unsalted butter, at room temperature
1 tablespoon lemon zest, finely grated
3 teaspoons coriander seeds, toasted, crushed (or 3/4 teaspoon ground coriander)
1 bunch green asparagus, woody ends trimmed, halved crossways
150g (about 2 cups) snow peas, trimmed
150g (about 1 3/4 cups) sugar snap peas, trimmed
80g (4 cups loosely packed) baby spinach leaves
- In a large bowl, mix the butter, lemon zest and coriander. Season to taste with sea salt flakes and freshly ground black pepper.
- Bring a large pot of salted water to a boil. Add the asparagus, snow peas and sugar snap peas and cook for 3 mins or until the vegetables are bright green and crisp-tender. Drain the vegetables well in a colander. Transfer to the bowl with the coriander butter and add the spinach. Toss the vegetables with the butter until the spinach has wilted. Season the vegetables with more salt and pepper if necessary and serve immediately.