Sautéed asparagus and snow peas are tossed with crisp radishes and a deliciously fresh tasting lemon dill oil in this easy spring side.
There’s no better way to revive our dulled winter palates than with the arrival of fresh spring produce. Once spring is underway you’ll find a bunch of asparagus parked in my fridge most weeks, ready to be tucked into tacos, tossed into salads or slurped up with noodles. But one of the simplest yet most delicious ways I make asparagus this time of year is to sauté it.
Sautéed asparagus is an easy seasonal side that comes together in no time, making it a great option for when you’re short on time like for weeknight dinners or special occasions when you want something fast but impressive.
I like to sauté mine with snow peas, throw in some radishes and toss the whole thing with an herb-filled lemon dill oil for a side that’s filled with the flavors of spring. The asparagus and snow peas are sweet and grassy, the radishes crisp and crunchy and the lemon dill oil, fresh and vibrant.
How to sauté asparagus and snow peas:
While some recipes call for blanching vegetables like asparagus and snow peas before sautéing them, I don’t find it necessary here since they cook so quickly over high heat.
You’ll want a large skillet with enough room to keep the asparagus and snow peas moving around the pan while you sauté them. Just a few minutes are all you need for tender yet firm results.
While you can also sauté the radishes, I prefer them crunchy and raw here.
As for the lemon dill oil, it comes together quickly in the food processor and adds a fresh and lively layer of flavor to the sautéed spring vegetables. You can use any leftovers for salads, over potatoes or drizzled on just about any other vegetable you can think of.
This sautéed asparagus and snow peas with lemon dill oil is the kind of recipe everyone should have in their back pocket, simple, yet bright with the fresh flavors of the season.
Sautéed asparagus and snow peas are tossed with crisp
radishes and a deliciously fresh tasting lemon dill oil in this easy spring
For the Lemon Dill Oil:
- ¼ cup fresh dill, stems removed
- ¼ cup fresh parsley, stems removed
- ¼ cup/ 60ml extra-virgin oil oil
- The zest of half a lemon
- ¼ teaspoon fine sea salt
For the Sautéed Asparagus and Snow Peas:
- 1 Tablespoon/15ml extra-virgin olive oil
- 1 bunch asparagus, stems trimmed and cut diagonally into 2-inch pieces
- 4oz/115g snow peas, strings removed and cut diagonally in half
- ¼ teaspoon fine sea salt
- 4oz/115g radishes, thinly sliced
- 2 Tablespoons/30ml lemon dill oil
- 2 Tablespoons/20g hemp seeds to top
- Place the dill, parsley, olive oil, lemon zest and salt in
the bowl of a small food processor and pulse until blended and smooth. Set aside.
- Warm the olive oil in a large sauté pan over medium heat and
add the asparagus and snap peas. Add salt and cook stirring frequently for
approximately 2-3 minutes until bright green and crisp-tender.
- Toss asparagus and snow peas with sliced radishes and 2
Tablespoons of the lemon dill oil. Sprinkle with hemp seeds and serve.
Use leftover lemon dill oil on potatoes, in salad dressings or over vegetables.
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Amount Per Serving: Calories: 299Total Fat: 30gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 0mgSodium: 281mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.