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Snap Peas, Asparagus and Zucchini Sauté Recipe

Snap Peas, Asparagus and Zucchini Sauté
Source: Relish


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


  • 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.
  • Turn off heat and stir in the basil. Add the lemon juice, if using, and season with salt and pepper. Serve immediately.

Side Dishes

A recipe from Relish

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