Zesty Lemony Spring Vegetable Medley
This zesty lemon spring vegetable medley is a light and refreshing side dish, perfect for any meal. It combines tender asparagus, green beans, peas, and fava beans with a bright lemon-garlic dressing.
Equipment
- Pot
- Bowl
- Whisk
Ingredients
Main Ingredients
- 1 bunch asparagus about 1 lb, tough ends trimmed and cut into 1-inch pieces
- 1 cup green peas fresh or frozen
- 1 cup shelled fava beans fresh or frozen (optional)
- 1 cup green beans trimmed and halved
Dressing
- 2 tablespoons extra virgin olive oil
- 3-4 tablespoons lemon juice from 1 large lemon
- 1 teaspoon lemon zest
- 1 clove garlic minced (or 1/2 teaspoon garlic powder)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh chopped parsley or chives, dill, or a mix
Instructions
Preparation
- Bring a medium pot of salted water to a boil, then add asparagus and green beans and cook for 2-3 minutes until tender-crisp.
- If using fresh peas and fava beans, add them for the last minute of cooking; if frozen, add with asparagus and green beans and cook as directed.
- Immediately drain vegetables and transfer to ice water for 1-2 minutes to stop cooking and preserve color, then drain thoroughly.
Dressing and Serving
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper to make the dressing.
- Add the cooled, drained vegetables to the dressing, toss gently to coat, and stir in the fresh chopped parsley.
- Taste and adjust seasoning as needed, then serve immediately and enjoy the freshness.
Notes
For extra flavor, you can add a pinch of red pepper flakes to the dressing. This medley is excellent served warm or at room temperature as a side dish or light lunch. Feel free to substitute other spring vegetables like snap peas or thinly sliced radishes.