Butter Poached Vegetables

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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3 tablespoons unsalted butter

3 medium leeks, cut crosswise into 1-inch pieces and very well washed and dried 

1 bunch radishes, halved or quartered if large, radish tops chopped if available 

1 bunch asparagus, trimmed and cut into 1-inch segments 

Kosher salt and freshly ground black pepper 

1 teaspoon finely chopped fresh tarragon 

1/2 teaspoon finely grated lemon zest plus 2 teaspoons lemon juice 


  1. Melt the butter in a medium skillet over medium heat. Add the leeks and radishes and cook until slightly softened, about 4 minutes. Add the asparagus and radish tops, if using, along with 1/4 teaspoon salt, a few grinds of pepper and 1/4 cup water. Bring the water to a simmer, then cook, covered, until the asparagus are just barely crisp-tender, about 2 minutes. Uncover, increase the heat to medium-high and cook, stirring, until most of the liquid has evaporated and the vegetables are all crisp-tender, about 2 minutes. Stir in the tarragon, lemon zest and juice. Season with salt and pepper.
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