Description
A colorful medley of crisp-tender spring vegetables lightly sautéed with garlic and herbs. This 15-minute side dish highlights the natural sweetness of seasonal produce with minimal fuss!
Ingredients
Scale
- 1 bunch asparagus (about 1 lb), trimmed and cut into 2-inch pieces
- 1 cup (150g) fresh peas (or frozen)
- 1 cup (100g) sugar snap peas, trimmed
- 1 bunch radishes (about 8), halved
- 2 tbsp unsalted butter or olive oil
- 2 garlic cloves, minced
- 1 shallot, thinly sliced
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh herbs (parsley, chives, or dill)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ¼ cup (25g) grated Parmesan cheese
Instructions
- Prep vegetables: Have all vegetables washed, trimmed, and cut before cooking.
- Sauté aromatics: Heat butter/oil in large skillet over medium-high. Cook shallot 2 minutes until soft. Add garlic; cook 30 seconds until fragrant.
- Cook vegetables: Add radishes; sauté 3 minutes. Add asparagus and snap peas; cook 2 minutes. Stir in peas; cook 1 minute more until bright green and crisp-tender.
- Finish: Remove from heat. Stir in lemon zest, juice, herbs, salt, and pepper. Sprinkle with Parmesan if using.
- Serve immediately while vibrant in color.
Notes
- Seasonal swaps: Use fava beans, baby carrots, or artichokes when available
- For extra richness: Add 1 tbsp toasted pine nuts or almonds
- Make ahead: Wash/cut veggies up to 1 day in advance (store in damp towels)
- Storage: Best fresh but keeps refrigerated 2 days (reheat gently)
- Presentation: Garnish with edible flowers for spring tablescapes
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Seasonal/International
Nutrition
- Serving Size: ¾ cup
- Calories: 90
- Sugar: 4g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg