•  ½ cup vegetable oil
•  ¼ cup salted baby capers, rinsed and drained
•  400g green beans, trimmed and blanched
•  400g sugar snap peas, trimmed and blanched
•  3 x 200g bunches asparagus, trimmed and blanched
•  1 teaspoon lemon zest
•  ¼ cup mint leaves

lemon crème fraîche

•  ½ cup creme fraiche
•  1 clove garlic, crushed
•  2 tablespoons lemon juice
•  sea salt and cracked black pepper

  To make the lemon crème fraîche dressing, place the crème fraîche, garlic, lemon juice, salt and pepper in a non-metallic bowl and stir to combine. Set aside.

  Place vegetable oil in a small frying pan and heat over high heat. Fry the capers for 30 seconds or until golden and crispy. Drain on absorbent paper. Arrange the beans, peas and asparagus on a serving plate. To serve, drizzle the vegetables with the lemon crème fraîche dressing and top with capers, lemon zest and mint.