Spring Vegetable Jumble with Lemon-Tarragon Butter

Directions

1. For the vegetables:
2. 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 sauté the leek.
3. In a large sautée 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.
4. 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.

1. For the Lemon-Tarragon Butter:
2. 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.
3. 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.