Baby Vegetables with Honey and Lavender

Ingredients

• 1 pound asparagus spears fresh
• 1.5 pounds baby vegetables assorted
• 0.3 cup honey 
• 1 tablespoon lavender dried
• 0.3 teaspoon pepper freshly ground
• 0.5 teaspoon salt 
• 1 tablespoon butter unsalted

Equipment

• frying pan

Directions

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.
4. Add baby vegetables and asparagus; stir until coated. Cook until thoroughly heated.
5. *We tested with baby carrots, zucchini, yellow pattypan squash, and green pattypan squash.