Spring Vegetable Jumble With Lemon Tarragon Butter.

Ingredients

• 8 new potatoes tiny, scrubbed and halved
• 8 radishes tops removed except for a little sprig of green 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, in matchsticks
• 1/2 bunch asparagus stemmy ends removed and cut into 1-inch lengths
• 1 leek young, cleaned well and cut into thin slices, just the white and light green portions
• 1/2 cup English peas you can resort to frozen if you can't find fresh
• olive oil
• sea salt
• white pepper
• 2 tablespoons shallot minced
• 1/4 cup fresh lemon juice
• 2 tablespoons heavy cream
• 4 tablespoons butter cold, cut into 1 Tbs. pieces
• 1 tablespoon fresh tarragon minced

Nutrition

• Calories : 470 calories
• Carbohydrate : 67 grams
• Cholesterol : 45 milligrams
• Fat : 20 grams
• Fiber : 10 grams
• Protein : 10 grams
• SaturatedFat : 10 grams
• Sodium : 330 milligrams
• Sugar : 7 grams