Spring Vegetable Sauté

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Spring Vegetable Sauté

An excellent side to almost any meal.

Yield: Serves 4


2 tablespoons extra virgin olive oil

3 shallots, cut crosswise into thin slices

1/2 pound sugar snap peas

1 pound asparagus

1 15-ounce can lima beans, drained of juices

1 15-ounce can fresh corn kernels, drained of juices

1 teaspoon lemon juice

1/2 teaspoon minced lemon zest

1 teaspoon salt

Wash and dry the asparagus. Using a vegetable peeler, shave the skin off of the bottom half of each stalk. Cut the asparagus diagonally into slices roughly 1/2-inch wide. Wash the sugar snap peas. Trim and remove strings. Heat 1 tablespoon of olive oil in a skillet on medium high heat. Sauté the shallots until they are tender. Remove the shallots. Turn the heat to high. Add the snap peas along with 1/2 teaspoon of salt and sauté until tender. Return the shallots to the skillet and add the remaining 1 tablespoon of olive oil with the asparagus and 1/2 teaspoon of salt. Sauté until the asparagus is tender. Add the corn and lima beans and stir for 1 to 2 minutes. Add lemon zest and lemon juice. Stir to thoroughly heat.
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