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 leaveslemon crème fraîche
½ cup creme fraiche
1 clove garlic, crushed
2 tablespoons lemon juice
sea salt and cracked black pepperTo 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.
