1 bundle (250 g or 12 oz) of asparagus
4–5 spring onions
4–5 small carrots
2 tbsp vegan butter
1 tbsp maple syrup
1–2 tbsp lemon zest
Salt to taste
2 tbsp peanuts (or other nuts)
Cut off the bottoms of the asparagus and clean the onion. Peel the carrots and cut them in pieces. Chop the peanuts (or other nuts). Melt the butter over medium heat and add the maple syrup. Let it simmer for a few minutes. Remove the butter from the burner and mix in the lemon zest and a pinch of salt. Grill or wok the carrots, asparagus and spring onions until they become crispy-tender. Place the vegetables on a plate and pour over the butter mixture and the chopped peanuts.