Easy recipe Steamed Spring Vegetables Recipe

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one bunch baby (Dutch) carrots one bunch, asparagus (Recipes by ingridients asparagus) woody ends trimmed three small zucchini, ends trimmed, quartered lengthways fourtyg butter (Recipes by ingridients butter) two teaspoons finely grated lemon rind one tablespoon white balsamic (Recipes by ingridients balsamic) vinegarStep one Peel the carrots and trim the tops, leaving about fourcm of the green stems attached. Steamed Spring Vegetables Recipe. Step two Place the carrots in a large steamer over a saucepan of simmering water. Cook, covered, for five minutes. Add the asparagus (Recipes by ingridients asparagus) and zucchini. Steamed Spring Vegetables Recipe. Cook, covered, for a further two minutes or until the vegetables (Recipes by ingridients vegetables) are tender crisp. Steamed Spring Vegetables Recipe. Step three Melt the butter (Recipes by ingridients butter) in a large frying pan over medium heat until foaming. Add the lemon rind and cook for thirty seconds. Add the vegetables (Recipes by ingridients vegetables) and. vinegar (Recipes by ingridients vinegar) Steamed Spring Vegetables Recipe. Toss to combine. Steamed Spring Vegetables Recipe. Season with salt (Recipes by ingridients salt) and pepper. Steamed Spring Vegetables Recipe. Transfer to a serving platter to serve..