Sautéed Asparagus, Broccoli and Peas

Directions

1Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4 - 5 minutes. Add lemon juice and mustard and cook for about 30 seconds.

2
Add the asparagus, broccoli, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp. Add the peas and lemon zest and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste and serve.