Ingredients
- 50g Western Star butter, softened
- 1 tablespoon finely chopped fresh flat-leaf parsley leaves
- 1 tablespoon finely chopped mint leaves
- 400g Perlas potatoes, cut into 1cm thick slices
- 2 bunches asparagus, trimmed
- 1 cup frozen broad beans
Directions
-
Step 1
Place butter, parsley and mint in a bowl. Season. Mash with a fork. Spoon mixture onto plastic wrap. Using plastic wrap as a guide, shape butter into a 10cm-long log. Roll up to enclose. Twist ends to seal. Refrigerate.
- Step 2
Place potato in a metal steamer. Place steamer in a large saucepan of simmering water. Cook, covered, for 12 minutes adding asparagus for the last 3 minutes or until tender.
- Step 3
Meanwhile, place beans in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Refresh under cold water. Drain. Peel and discard skins.
- Step 4
Remove butter from plastic wrap. Cut into thin slices. Arrange potato, asparagus and beans on a platter. Top with butter. Serve.
Serving size: 4
Recipe courtesy of taste.com.au