Directions:
- 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.
- 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.
- Melt butter in a large skillet over medium heat; stir in honey, lavender, salt, and pepper. Add baby vegetables and asparagus; stir until coated. Cook until thoroughly heated.
- *We tested with baby carrots, zucchini, yellow pattypan squash, and green pattypan squash.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.31 Kcal (1387 kJ) | ||
| Calories from fat | 87.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 15% | |
|---|---|---|---|
| Cholesterol | 31.44mg | 10% | |
| Sodium | 848.62mg | 35% | |
| Potassium | 634mg | 13% | |
| Total Carbs | 49.41g | 16% | |
| Sugars | 28.34g | 113% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 14.22g | 28% | |
| Vitamin C | 8.7mg | 15% | |
| Iron | 4mg | 22% | |
| Calcium | 76.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 105.93 Kcal (444 kJ) | ||
| Calories from fat | 27.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 15% | |
|---|---|---|---|
| Cholesterol | 10.05mg | 10% | |
| Sodium | 271.33mg | 35% | |
| Potassium | 202.71mg | 13% | |
| Total Carbs | 15.8g | 16% | |
| Sugars | 9.06g | 113% | |
| Dietary Fiber | 1.28g | 16% | |
| Protein | 4.55g | 28% | |
| Vitamin C | 2.8mg | 15% | |
| Iron | 1.3mg | 22% | |
| Calcium | 24.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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