500 g asparagus 1 lb
250 g snow peas 1/2 lb
250 g fiddleheads 1/2 lb
25 ml butter 2 tbsp
1 clove garlic, minced
15 ml fresh basil, finely chopped 1 tbsp
15 ml green onions, chopped 1 tbsp
15 ml lemon juice 1 tbsp
lemon wedges
Trim asparagus, cut into lengths the same size as snow peas. Trim snow peas and clean fiddleheads. Place vegetables in large shallow steamer over boiling water; steam for 4 to 5 minutes or until bright green and tender crisp. Transfer to heated serving platter, keep warm. In saucepan; combine butter and garlic; heat over medium heat until butter has melted; remove from heat. Stir in basil, chives and lemon juice. Pour butter mixture over hot vegetables. Serve immediately garnished with lemon wedges.
Serves 6