Asparagus is a springtime crop in the Midwest, so be on the lookout for this veggie at grocery stores starting in May. This side dish highlights two nutritious vegetables and can be made in less than 10 minutes!
Yield
4 Servings
Preparation time
10 minutes
Cooking time
10 minutes
Total time
20 minutes
Ingredients
1 Tbsp olive oil
2 C sugar snap peas (cleaned and trimmed)
1 bn asparagus (stalky ends removed, trimmed, and chopped*)
½ tsp salt
Juice and zest of one lemon
Instructions
1. Heat oil in a large skillet over medium heat.
2. Add peas and asparagus and sauté until crisp tender, about 3-5 minutes.
3. Add salt and stir to combine. Add lemon juice and zest and heat thoroughly.
4. Enjoy warm!
Notes
*Chef’s Note: It is important to store asparagus properly in the refrigerator, so it does not dry out. Fill a cup with 1-2 inches of water and stand asparagus spears straight up in the cup. Store asparagus in the cup (in the fridge) until ready to use.
Recipe was adapted from weelicious.com.