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