Classic Lemony Spring Vegetable Sauté
A quick and healthy spring vegetable sauté featuring asparagus, peas, and spinach with a bright lemon finish. Perfect as a vibrant side dish.
Equipment
- Large skillet or pan
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic minced
- 1 lb asparagus trimmed and cut into 1-inch pieces
- 1 cup fresh green peas shelled
- 2 cups fresh spinach loosely packed
- 1/4 cup vegetable broth or water
- 1/2 lemon lemon zest
- 2 tbsp fresh lemon juice
- Salt and freshly ground black pepper to taste
Instructions
Cooking Steps
- Trim the woody ends off the asparagus and cut it into 1-inch pieces, then shell the peas if needed.
- Heat olive oil and butter in a large skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant, being careful not to burn it.
- Add asparagus and green peas to the pan and sauté for 3-4 minutes, stirring occasionally, until they are bright green and slightly tender-crisp.
- Stir in fresh spinach and vegetable broth (or water), cover the pan, and cook for 1-2 minutes until the spinach wilts.
- Remove the lid, then stir in lemon zest and fresh lemon juice. Season with salt and pepper, toss, and serve immediately.
Notes
For extra flavor, you can add a pinch of red pepper flakes with the garlic. Ensure vegetables are not overcooked to maintain their vibrant color and crisp texture.