Snap Peas, Asparagus and Zucchini Sauté

Snap Peas, Asparagus and Zucchini Sauté Recipe
Sara Remington
  • Yield: 4 servings

This dish is so simple, it’s almost a surprise to discover how good it tastes: delicate, fragrant, and fresh. Although I prefer eating with the seasons, you can find all these ingredients year-round ... It makes an ideal side dish to practically any entree. —Marea Goodman


2tablespoons extra-virgin olive oil
1large shallot, thinly sliced
2cups fresh sugar snap peas
1pound asparagus, ends trimmed, cut into 1-inch pieces
2medium zucchini, thinly sliced
1/2cup packed fresh basil, cut into thin ribbons
1teaspoon fresh lemon juice (optional)
Fresh ground black pepper


  1. Heat the oil in a large skillet over medium heat. Sauté the shallot, stirring frequently, until it is fragrant and lightly browned, about 4 minutes. Raise the heat to medium-high. Add the peas and asparagus and cook, stirring frequently, for 4 minutes. Add the zucchini and cook until the vegetables are crisp-tender, 4 to 5 minutes more.
  2. Turn off heat and stir in the basil. Add the lemon juice, if using, and season with salt and pepper. Serve immediately.

Recipe from Straight from the Earth by Myra Goodman and Marea Goodman (Chronicle Books, 2014)

Nutritional Info *per serving

  • Calories 170
  • Fat 8g
  • Carbohydrate 21g
  • Protein 7g
  • Vitamin A 100%
  • Vitamin C 70%
  • Calcium 10%
  • Iron 20%