Sautéed Spring Vegetables
This Spring Vegetable Trio is a quick and delicious saute of fresh asparagus, garlic spears, and sugar snap peas that makes an easy to prepare side dish.
Servings: 4 servings
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
Calories: 139kcal | Carbohydrates: 17g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 34mg | Potassium: 276mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1205IU | Vitamin C: 31.7mg | Calcium: 100mg | Iron: 3.5mg