This vegetable sauté is the perfect complement to Rach's "Easter feaster" meal. It's colorful, light, quick and easy. We'll be making it all spring long! 

The rest of the menu includes her Deviled Egg Salad Bites, Lemon Pepper Lamb Chops and Roast Chicken and Roasted Baby Potatoes and Radishes. For dessert, Rach's sister, Maria, whipped up a Pistachio-Walnut Carrot Cake AND Pecan Pie Bars. And don't forget John's Limoncello Negroni!


  • 2 tablespoons EVOO
  • 2 tablespoons butter
  • 6 baby carrots, thinly sliced
  • 1 bundle spring asparagus, trimmed and thinly sliced on bias
  • 2 cups fresh peas
  • Leeks or spring onions, sliced on bias
  • Salt and pepper
  • 1 cup chicken stock
  • 1 cup carrot tops, dill and parsley finely chopped and combined


Serves: 6 to 8


Heat EVOO in large skillet over medium heat, add butter and melt into oil. Add vegetables and onions, season with salt and pepper and cook 12 to 15 minutes until tender. Add stock and herbs and reduce heat to low.