INGREADIENT

• 80 g butter
• 2 tbs lemon juice
• 1 tsp olive oil
• 1 leek finely sliced
• 1 garlic clove crushed
• 2 bunches asparagus halved
• 1 zucchini cut into ribbons
• 200 g frozen peas
• 4 pieces hot smoked salmon

Direction

1. Dressing: Heat a small frying pan over medium-high heat. Melt 60g of the butter until foaming. Stir in the lemon juice, set aside to keep warm.
2. Heat the olive oil and remaining butter in a larger pan over medium heat. Stir in the leek and garlic, and saute for 3-4 minutes. Add the asparagus, zucchini and peas, and cook until tender and crisp, 2-3 minutes.
3. Divide the vegetables between serving plates. Top with the salmon, and pour over the dressing.