• 2 tablespoons Basil Agrumato Olive Oil
  • 4-5 tri-colored carrots, peeled, trimmed, and halved
  • 1 bunch asparagus, trimmed
  • 1 bunch spring onions, trimmed and halved
  • 2 cups snap peas
  • 1 cup fresh spring peas
  • 3 garlic cloves, peeled and minced
  • 1/4 cup Chianti Wine Vinegar
  • salt and pepper to taste

Spring Herb Salsa Verde:


  1. Combine the salsa verde ingredients (onions, mint, basil, olive oil, vinegar, salt, and pepper) together in the bowl of a food processor, blend until smooth.
  2. Set aside or keep refrigerated until ready to serve.
  3. Heat oil in an extra large skillet over medium-high heat. Once the oil is hot, add carrots and sauté until tender-crisp, about 3 minutes.
  4. Add asparagus, onions, snap peas, spring peas, and garlic.
  5. Continue to sauté until all the vegetables are tender, about 3 minutes more.
  6. Deglaze the pan with vinegar and season to taste with salt and pepper.
  7. Place veggies on a large platter or divide between plates.
  8. Drizzle with salsa verde before serving.
    serves 4-6

*An original Carter & Cavero recipe adaptation from MillPress*