What kind of oil should I use for this saute?

The recipe specifies 2 tablespoons of extra-virgin olive oil for sauteing the vegetables.

How do I prepare the asparagus for this recipe?

Trim the woody ends from the asparagus spears, then cut them into 1-inch (2.5-cm) pieces before adding them to the skillet.

Can I substitute the sugar snap peas with another vegetable?

While sugar snap peas offer a unique sweetness and crunch, you could try green beans or snow peas, adjusting cook time as needed to achieve crisp-tender texture.

What is the purpose of adding lemon juice at the end?

The optional lemon juice is added at the end to brighten the flavors of the sauteed vegetables and fresh basil.

How long should I cook the vegetables to ensure they are crisp-tender?

The peas and asparagus cook for 4 minutes, followed by the zucchini for another 4 to 5 minutes, aiming for a crisp-tender texture.

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Early Summer Veggie Saute
[Vegan]

MG By: Myra Goodman

Author Bio

Myra Goodman, with her husband Drew, founded Earthbound Farm on their 2 ½ acre backyard... Read More

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A vibrant Early Summer Veggie Saute with crisp-tender sugar snap peas, asparagus, and zucchini, garnished with fresh basil ribbons, served in a white bowl.

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Discover more recipes with these ingredients

Early Summer Veggie Saute [Vegan]

Dairy Free

Vegan

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... Read More

Ingredients You Need for 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)
Salt
Freshly ground black pepper

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How to Prepare Early Summer Veggie Saute [Vegan]

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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.