Spring Vegetable Platter
Savor the freshness of the season with a bounty full of spring's finest produce. Colorful rainbow carrots, tender asparagus, and spring onions are grilled to perfection, then finished with a zesty lemon, garlic, and herb compound butter to add a little richness.
Nutritional facts
Protein
4g
Carbs
16g
Calories
220kcal
Fat
17g
Ingredients
Canola and Olive Oil Blend, Butter, Asparagus, Black Pepper, Garlic, Kosher Salt, Rainbow Carrots, Green Onion, Lemon Juice, Italian Parsley
Contains milk.
Reviews
4.3
Based on 186 reviews
bruce · 08/31/25
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About Pat LaFrieda
Chef Pat LaFrieda has been a meat purveyor his entire life, selecting the highest quality for the world's best restaurants. He has changed the burger industry by following his grandfather’s recipes, working on specialty blends for Shake Shack, Minetta Tavern, Capital Burger, and more. LaFrieda is the author of Meat: Everything You Need to Know; named Esquire's Cookbook of the Year; in which he categorized every cut of meat to include cooking instructions for perfectly preparing each. He has learned these techniques from the over 1,600 restaurants he consults with and services daily, with experiences like having roasted an entire 850-pound steer whole in a 12-foot-long Caja China box that his father built himself. LaFrieda has won numerous awards for his steaks in Minetta Tavern, Porterhouse NY, and Benjamin's Steakhouse. His steak sandwiches are the top-selling food items at Citi Field, the US Open, Pennsy, and TimeOut NY. And in 2020, he completed construction of the world's largest dry-aging room, boasting 15,000 primal cuts at almost 25 pounds each.
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