Ingredients

Steps

• Bring a large pan of salted water to a boil.
• Cook the green beans and broad beans for 3 minutes.
• Add mangetout and cook for an additional 2 minutes.
• Drain vegetables into a warm bowl, add half the mint, season, and toss.
• Melt butter in a saucepan over high heat.
• Add capers, lemon juice, blanched vegetables, and remaining mint.
• Heat briefly while tossing and serve piping hot.