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LOCATION: Recipes >> Microwave >> Vegetables 02

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Vegetables With Lemon Chive Butter
(Microwave 700 watts)

750g asparagus spears
3 small courgettes
6 medium carrots
1/2 cup water
60g butter
2 Tbsp finely chopped chives
2 tsp French mustard
1 1/2 Tbsp lemon juice
1 Tbsp lemon zest
1/4 tsp salt

Trim the tough ends off the asparagus. Cut the courgettes into
quarters lengthwise; cut carrots in half lengthwise. Arrange
carrots in an oblong shaped microwave dish so the ends over lap
(fat ends to the end of the casserole and thin ends to the middle)
in the centre; add water. Cook, covered, on HIGH 4 minutes.
Arrange the asparagus on top of the carrots so the tips are over
lapping. Arrange courgettes in layer on top of the carrots and
asparagus. Cover and cook on HIGH 8 - 10 minutes, or until vegetables
are tender.

Combine butter, chives, mustard, lemon zest and juice and salt in
a bowl.

Cook on HIGH 2 1/2 - 3 minutes, until butter has melted. Arrange
vegetables on a warm plate and pour the Lemon and Chive Butter
over.

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