Instructions

• Fill the base of a two-tier steamer pan with 5 cm (2 inches) of water and bring it to a boil.
• Place the carrots into the lower steamer basket, position it over the boiling water, cover with a lid, reduce heat to medium, and steam for 5 minutes.
• After 5 minutes, add the cauliflower and broccoli to the same basket. Steam for another 5 minutes.
• Place the asparagus and green beans into the second steamer basket. Stack it above the first, cover again, and steam everything together for a final 10 minutes, or until all vegetables are tender.
• While the vegetables are steaming, mix the softened butter with the white pepper.
• Once the vegetables are cooked, transfer them to a warm serving bowl.
• Top with the peppered butter and sprinkle with chopped parsley.