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When spring produce is at its peak, sometimes the best approach is to keep things simple.
This sautéed spring vegetable trio combines crisp-tender asparagus, sweet sugar snap peas, and garlic scapes for a fresh and vibrant side dish. A quick sauté in butter and olive oil enhances their natural flavors without overpowering them.
Reasons to Make This Recipe
If you’re looking for an easy and healthy side dish that highlights fresh, seasonal ingredients, this is it.
- Quick to make – Ready in under 15 minutes, perfect for busy weeknights.
- Naturally flavorful – Garlic scapes add a mellow, garlicky flavor that pairs beautifully with asparagus and snap peas.
- Perfect texture – A quick blanch and sauté ensure the vegetables stay crisp-tender with just the right amount of bite. I follow this same blanch method when I make my Spring Vegetable Frittata.
What Exactly Are Garlic Scapes?
If you’ve never cooked with garlic scapes before, they’re the long, curly green shoots that grow from garlic bulbs. They have a mild garlic flavor and a crisp texture, making them a great addition to sautés, pestos, and stir-fries.
If you can’t find them, thinly sliced green onions or a little minced garlic work as substitutes.
How to Make Sautéed Spring Vegetables
This dish is as easy as it gets. A quick blanch keeps the asparagus vibrant, while a hot pan adds the perfect caramelized edges. The full recipe card with ingredient quantities is below, but here is a quick summary.
- Blanch the asparagus – Trim the ends and cut into 2-inch pieces. Quickly boil, then transfer to ice water to lock in color and texture.
- Sauté the vegetables – Heat butter and olive oil in a pan, then add the asparagus, chopped garlic scapes, and sliced snap peas.
- Cook to perfection – Let the vegetables get a little golden on the edges, stirring only occasionally for about five minutes.
That’s it! Serve immediately alongside grilled chicken, salmon patties, or your favorite spring-inspired main dish.
A Perfect Spring Side Dish
This simple recipe lets the fresh, bright flavors of spring shine. Whether you’re making a quick weeknight meal or serving a crowd, these sautéed spring vegetables will add a burst of color and flavor to your plate.
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Equipment
Ingredients
- 1 bunch fresh asparagus see Note 1
- 1 bunch fresh garlic scapes see Note 2
- 2 cups sugar snap peas sliced lengthwise
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Prepare the 1 bunch fresh asparagus by trimming off the bottom 2 inches from the stems and chopping the remaining pieces into 2 inch long chunks.
- Place asparagus in boiling water for 1 minute and then immediately transfer to a bowl of ice water in order to slightly blanch them and bring out their vibrant green color. Drain.
- In a large saute pan over medium high heat, heat 1 tablespoon butter and 1 tablespoon olive oil. When hot, add blanched asparagus along with the 1 bunch fresh garlic scapes (chopped) and 2 cups sugar snap peas (sliced).
- Allow the tips and edges to turn golden brown, stirring only occasionally, and cook for about 5 minutes to heat through. Serve immediately.
Notes
- Asparagus – Cut the woody bottoms off the asparagus. Optionally, you can peel the outside of the lower third. Then chop them into 2 inch pieces.
- Garlic Scapes – These are not always easy to find at the grocery store but spring time farmers markets usually carry them. Remove the bottoms and leafy greens, then chop into 1/2 inch pieces. You can substitute with green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I specifically look for garlic scapes at the farmers markets just so I can make this recipe. I get so bored with my go-to veggie side dish options so this is a welcome addition I look forward to every spring!