lemon crème fraîche
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.