Spring Vegetable Medley

5 from 1 vote

Celebrate the best of early-season produce with this easy-to-prepare spring vegetable medley. It's a simple dish but the fresh flavours really shine. Serve it as a vibrant side or turn it into a light lunch or supper with the addition of protein and carbs. It’s especially delicious piled onto wholemeal toast with egg mayo or soft scrambled eggs.

Prep Time5

Cook Time10

Course: Lunch, Side Dish, Supper

Cuisine: British

Keyword: asparagus, courgettes, peas, quick, spring

Servings: people

Calories: 95kcal

Author: Choclette @ Tin and Thyme

Ingredients

1 tbsp extra virgin olive oil
1 medium courgette (zucchini) diced into 1 cm cubes
250 g asparagus spears (1 bunch) preferably slim spears
4 spring onions (scallions)
80 g peas fresh or frozen
10 g salted butter
2 sprig mint finely chopped
2 sprig tarragon or dill - finely chopped
good grinding of black pepper
¼ lemon and optionally, finely grated zest
1 pinch fine sea or rock salt (optional)

Metric - US Customary

Instructions

Heat a large frying pan over a moderate heat. Add the oil, then toss in the courgette cubes. Fry, stirring occasionally for three minutes until starting to soften.
1 tbsp extra virgin olive oil, 1 medium courgette (zucchini)
Whilst the courgette is frying, cut the asparagus into 1-2 cm lengths, depending on how thick the stems are, but leave the tips whole. Add the lot to the pan and stir-fry for a couple of minutes.
250 g asparagus spears
Cut the spring onions, both white and green parts into 1-2 cm lengths, again, depending on how thick the stems are. Add to the pan and stir-fry for a minute.
4 spring onions (scallions)
Add the peas, no need to defrost them if using frozen ones. Stir-fry these for two to three minutes. The veg should be cooked, but still have a bit of a bite.
80 g peas
Turn the heat off, add the butter and stir through.
10 g salted butter
Finally, add the herbs, pepper, lemon zest (if using) and a squeeze of lemon juice.
2 sprig mint, 2 sprig tarragon, good grinding of black pepper, ¼ lemon
Stir, taste test and if you think it needs it, add the salt. Serve whilst warm.
1 pinch fine sea or rock salt

Notes

Swap the herbs for other soft herbs such as chives, garlic chives, parsley or chervil, if liked. Or add them as extras.

There's enough time, whilst the veg is cooking, to prepare the eggs and toast - if you want to serve my favourite way.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition