This Early Summer Veggie Sauté 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. I named this Early Summer Sauté because that’s the time when these vegetables are best—when asparagus is at its peak and sugar snap peas are just beginning to hang from their vines. It makes an ideal side dish to practically any entree.
Early Summer Veggie Saute [Vegan]
- 2 tbsp extra-virgin olive oil
- 1 large shallot, thinly sliced
- 2 cups/230 g fresh sugar snap peas
- 1 lb/455 g asparagus, ends trimmed, cut into 1-in/2.5-cm pieces
- 2 medium zucchini, thinly sliced
- ½ cup/15 g packed fresh basil, cut into thin ribbons
- 1 tsp fresh lemon juice (optional)
- Freshly 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.