Baby Vegetables With Honey And Lavender

• 1 1/2 pounds assorted baby vegetables*
• 1 pound fresh asparagus spears
• 1 tablespoon unsalted butter
• 1/4 cup honey
• 1 tablespoon dried lavender
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

1. Trim baby vegetables, if necessary. Cook in boiling salted water to cover 5 to 7 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain and set aside.
2. Cut 4-inch tips from asparagus, discarding ends. Cook in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain and set aside.
3. Melt butter in a large skillet over medium heat; stir in honey, lavender, salt, and pepper. Add baby vegetables and asparagus; stir until coated. Cook until thoroughly heated.
4. *We tested with baby carrots, zucchini, yellow pattypan squash, and green pattypan squash.

baby vegetables, unsalted butter, honey, dried lavender, salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/baby-vegetables-with-honey-lavender (may not work)