Spring Vegetable Jumble With Lemon-Tarragon Butter

• For the vegetables:
• 8 small fingerling or new potatoes, scrubbed and halved
• 8 radishes, tops removed except for a 1/4 inch of stem, cleaned, and halved
• 8 baby carrots (actual baby carrots, not those bagged ones that are pieces of big carrots), halved, or 1 larger carrot, cut into matchsticks
• 1/2 bunch asparagus, stems removed and cut into 1-inch pieces
• Olive oil
• 1 young leek, white and light green portions only, cleaned well and cut into thin slices
• 1/2 cup English peas (fresh, if possible)
• Lemon-Tarragon Butter (recipe below)
• Sea salt and white pepper, to taste
• Fresh tarragon, to garnish (optional)
• For the Lemon-Tarragon Butter:
• 2 tablespoons minced shallot
• 1/4 cup fresh lemon juice
• 2 tablespoons heavy cream
• 4 tablespoons cold butter, cut into 1-tablespoon pieces, divided
• 1 tablespoon minced fresh tarragon

1. Bring a large pot of salted water to a boil. Add the potatoes and lower heat to a low boil. After about 3 minutes, add the radishes and carrots. Cook for another 3 to 5 minutes, or until the vegetables are slightly tender. Add in the asparagus and cook for an additional 3 minutes. Drain the vegetables and run under cold water to stop them from cooking further. Spread them out onto a clean towel or baking sheet to hang out while you saute the leek.
2. In a large sautee pan, heat a splash of olive oil over medium heat. Add the sliced leek and cook until softened. Add the potatoes, radishes, carrots, asparagus, and peas to the pan.
3. Stir in the Lemon-Tarragon Butter (recipe below), stirring to coat the vegetables well. Cook for about 1 to 2 minutes, until everything is just reheated. Season to taste with salt and white pepper and serve warm. Garnish with a bit more minced tarragon if desired.
4. In a small saucepan, combine the shallot and lemon juice. Bring to a boil and cook for a couple of minutes, until the juice is approximately reduced by half.
5. Stir in the cream and reduce to a simmer for 1 minute. Then, turn down the stove to the lowest possible heat. Stir in the butter, 1 tablespoon at a time, stirring constantly as it melts and adding each one as the one before it disappears. Take off the heat and stir in the tarragon. Use immediately with the spring vegetables or store in an airtight container in the refrigerator for up to 1 week.

vegetables, potatoes, stem, carrots, olive oil, young leek, english peas, lemontarragon butter, salt, fresh tarragon, lemontarragon butter, shallot, lemon juice, heavy cream, cold butter, tarragon

Taken from food52.com/recipes/11712-spring-vegetable-jumble-with-lemon-tarragon-butter (may not work)