Asparagus, Brussels Sprouts and French Green Beans with Citrus Butter Sauce

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• 2 Tbsp olive oil
• 3 cups asparagus, ends trimmed and stalks cut into 2-inch pieces
• 3 cups Brussels sprouts, bottoms trimmed and quartered
• 3 cups French green beans
• 2 garlic cloves, minced
• ½ cup chicken stock
• ¼ cup salted butter
• Juice and zest of 1 lemon
• ½ tsp sea salt
• ¼ tsp fresh ground black pepper
• ½ cup chopped Italian parsley

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Heat olive oil in a large frying pan over medium-high heat. Add asparagus, Brussels sprouts and French green beans. Sauté vegetables for 3 to 5 minutes, tossing frequently.

Add garlic; continue to toss vegetables while still crisp, about 2 minutes. Add chicken stock, butter and lemon juice, and sauté for 2 to 3 minutes, until vegetables are just tender.

Remove pan from heat. Fold in lemon zest, salt, pepper and parsley. Serve hot. Makes 6 servings.