Spring Vegetable Jumble with Lemon Tarragon Butter

Ingredients

• For the vegetables:
• 8 small fingerling or new potatoes, scrubbed and halved
• 8 radishes, tops removed except for a 1/4 inch of stem, cleaned, and halved
• 8 baby carrots (actual baby carrots, not those bagged ones that are pieces of big carrots), halved, or 1 larger carrot, cut into matchsticks
• 1/2 bunch asparagus, stems removed and cut into 1-inch pieces
• Olive oil
• 1 young leek, white and light green portions only, cleaned well and cut into thin slices
• 1/2 cup English peas (fresh, if possible)
• Lemon-Tarragon Butter (recipe below)
• Sea salt and white pepper, to taste
• Fresh tarragon, to garnish (optional)
• For the Lemon-Tarragon Butter:
• 2 tablespoons minced shallot
• 1/4 cup fresh lemon juice
• 2 tablespoons heavy cream
• 4 tablespoons cold butter, cut into 1-tablespoon pieces, divided
• 1 tablespoon minced fresh tarragon

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