Mixed greens with almonds and tarragon butter

Preparation Time 10 minutes
Cooking Time 10 minutes

Ingredients (serves 12)
* 35g (1/3 cup) flaked almonds
* 2 x 300g punnets baby brussels sprouts, halved
* 3 bunches asparagus, woody ends trimmed, diagonally cut into 5cm-lengths
* 300g snow peas, trimmed
* 40g butter
* 2 garlic cloves, crushed
* 2 tbs coarsely chopped fresh tarragon
* Salt & freshly ground black pepper


Method
1. Cook the almonds in a small non-stick frying pan over medium heat, tossing, for 2 minutes or until toasted.
2. Cook brussels sprouts in a saucepan of salted boiling water for 2 minutes or until just tender. Add the asparagus and snow peas and cook for a further 1 minute or until asparagus and snow peas are tender crisp. Drain well.
3. Melt butter in a frying pan over high heat until foaming. Add garlic and cook, stirring, for 30 seconds or until aromatic. Add vegetables, tarragon and almonds and cook, tossing, for 1 minute or until heated through. Taste and season with salt and pepper. Place in a bowl to serve.

Notes & tips
* Prepare recipe to end of step 1 up to 2 days ahead. Store in an airtight container. Continue from step 2 just before serving.

Source
Australian Good Taste - Page 64
Recipe by Sarah Hobbs