Preparation

• Trim the vegetables following the instructions below. If you have a scale, weigh the vegetables after trimming: you should have 10 oz. trimmed asparagus, 10 oz. trimmed green beans, 12 oz. peeled and trimmed carrots, or 10 oz. total of a mix of all three trimmed vegetables. If you don’t have a scale, spread the vegetables in a 10-inch straightsided sauté pan to see if you have about the right amount; they should cover the bottom of the pan with a minimum of overlapping (a little bit is fine, as the vegetables will shrink as they cook).
• 加热橄榄油和2茶匙。在10英寸直接炒锅中的黄油在中火上撒上。确保您选择的锅有盖子。当黄油中的牛奶固体刚刚开始变成坚果褐色时，加入蔬菜和盐，然后用钳子折腾。将蔬菜放在一层（或尽可能多的一层）中。煮不搅拌，直到底部变成褐色，3至4分钟。扔掉然后翻转，再煮2分钟。要轻轻褐色。倒入鸡肉汤，立即盖住锅，煮至液体几乎完全蒸发，2至3分钟。将锅从火上取出，加入柠檬汁，第二官和剩余的1茶匙。 butter and toss to combine well with the vegetables, scraping any browned bits from the bottom of the pan with a heatproof spatula or wooden spoon. Serve right away as individual servings or pour and scrape the contents of the pan onto a small platter and serve family style.

甚至要烹饪，将蔬菜调整为均匀的大小

• Carrots
  修剪顶部和尾巴，然后将胡萝卜剥落。将它们切成两半，然后将较厚的末端切成两半，以获得大约相同的宽度，不超过34英寸（长度可以变化）
  
• 芦笋
  Cut off the tough ends so that all the spears are about 6 to 7 inches long.
  
• Green beans
  Cut away any brown spots. Trim off the stem end (and the tail end, if wilted).
  

Add:3个中葱，去皮并减半。一开始就把它们放在锅中，然后不要去除。
Add:2或3个小树枝新鲜的百里香和迷迭香，捆绑在一起。一开始将捆绑包与蔬菜一起放入，然后在加入第二汁和柠檬汁之前取出。
代替：1tsp. balsamic vinegar and 1 Tbs. orange juice for the Dijon and lemon juice.