Classic Lemony Spring Vegetable
This classic recipe features crisp spring vegetables lightly blanched and tossed in a vibrant lemon-herb dressing, perfect as a refreshing side dish.
Equipment
- Large Pot
- Bowl
- Slotted Spoon or Spider
- Whisk
Ingredients
Main Ingredients
- 1 lb Asparagus Trimmed and cut into 1-inch pieces.
- 1 cup Sugar Snap Peas Stringed if necessary, left whole.
- 1 cup Green Beans Trimmed, left whole or halved.
- 1 cup Radishes Thinly sliced or quartered.
- 1/2 cup Fresh Peas Shelled (or use frozen, thawed).
- 2 scallions (green onions) Thinly sliced, white and light green parts separated.
Dressing Ingredients
- 1/4 cup Fresh Lemon Juice About 1-2 lemons, freshly squeezed.
- 3 tbsp Extra Virgin Olive Oil Good quality.
- 1 tbsp Fresh Dill Finely chopped.
- 1 tbsp Fresh Parsley Finely chopped.
- 1 tsp Lemon Zest From one organic lemon.
- Salt and Freshly Ground Black Pepper To taste.
Instructions
Preparation
- Bring a large pot of lightly salted water to a boil, and prepare a bowl of ice water nearby.
- Add asparagus, green beans, and sugar snap peas to the boiling water and cook for 2-3 minutes until bright green and tender-crisp.
- Transfer blanched vegetables to the ice water bath, drain well once cooled, and pat dry with a clean towel.
- In a large bowl, combine the blanched vegetables with fresh peas, sliced radishes, and the white and light green parts of the scallions.
Dressing and Serving
- Whisk together lemon juice, olive oil, lemon zest, dill, parsley, salt, and pepper in a small bowl to make the dressing.
- Pour the dressing over the vegetables, toss gently to coat, and adjust seasoning if needed.
- Garnish with the green parts of the sliced scallions just before serving.
Notes
For best results, use fresh, seasonal vegetables. You can adjust the herbs based on your preference; fresh mint or chives would also be delicious.