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Spring vegetables with coriander butter

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Make these Spring vegetables for an easy side when entertaining. Lemony, buttery and fresh, they're sure to satisfy your guests.

  • Serves4
  • Cook time5 minutes
  • Prep time10 minutes
Spring vegetables with coriander butter


  • 60g unsalted butter, at room temperature
  • 1 tbs finely grated lemon zest
  • 3 tsp coriander seeds, toasted, crushed (or ¾ tsp ground coriander)
  • 1 bunch green asparagus, woody ends trimmed, halved crossways
  • 150g (about 2 cups) snow peas, trimmed
  • 150g (about 1¾ cups) sugar snap peas, trimmed
  • 80g (4 cups loosely packed) baby spinach leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a large bowl, mix the butter, lemon zest and coriander. Season to taste with sea salt flakes and freshly ground black pepper.
  2. Step 2

    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.