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  • o prevent further cooking.Drain and set aside.Cook the peas in boiling, salted water for 3 minutes, then drain.Refresh in cold water and drain again.Put the butter and vegetable stock in a pan over a medium heat.Add all the vegetables except the asparagus spears and toss carefully with a wooden spoon to heat through, taking care not to break them up.Stir in the cream, allow the sauce just to heat
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