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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.

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Nutritional facts

Protein

4g

Carbs

16g

Calories

220

Fat

17g

Ingredients

Canola and Olive Oil Blend, Butter, Asparagus, Black Pepper, Garlic, Kosher Salt, Rainbow Carrots, Green Onion, Lemon Juice, Italian Parsley

Reviews

4.4

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Based on 111 reviews

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They stopped putting a variety of carrots and gave me a bunch of asparagus..

Dr. Shawn White · 09/18/24

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More Pat LaFrieda’s delicious meals

About Pat LaFrieda

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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 for specialty blends to include Shake Shack, Minetta Tavern and Capital Burger. For the first time, diners will get to experience these creations delivered to their homes.Writer of Esquire’s Cook Book of the year, Pat categorized every cut of meat to include the perfect cooking instructions for preparing each. He has learned these techniques from over the 1,600 restaurants he consults and services daily. This includes having roasted an entire 850lb steer whole in a Caha China Box which Pat Sr built himself which was 12 feet longFollowing three generations of Italian Sausage making, Pat LaFrieda has created the best combination of fennel and pork in America. These sausages are served Nationally in America’s greatest restaurants.Pat LaFrieda has won numerous awards for his steaks in Minetta Tavern, Porterhouse NY and Benjamin’s Steakhouse. In 2020, he completed construction of the World’s largest Dry Aged room, boasting 15,000 primals at almost 25lbs each. His steak sandwiches are the top selling food items at Citi Field, the US Open, Pennsy and TimeOut NY.

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