<http://schema.org/recipeInstructions>
" In a small bowl, combine the butter, chives, parsley, freshly ground pepper, and salt; mix well. Transfer the herb butter to a 12-inch-long piece of plastic wrap and roll it into a log. Twist the ends of the plastic wrap to seal. Refrigerate the herb butter until firm, at least 1 hour or up to 2 days. In a large saut\u00E9 pan over medium-high heat, heat the olive oil. Add the asparagus and saut\u00E9 for 5 minutes. Add the peas and garlic, and saut\u00E9 until the asparagus and peas are just tender, about 8 minutes. Add the tomatoes, and red pepper flakes to taste, and saut\u00E9 for 2 minutes. Transfer the mixture to a large platter. Slice chilled herb butter into 1/2-inch-thick disks; serve with warm vegetables."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a4959/asparagus-peas-tomatoes-herb-butter-recipe-clx0414/>