Garlic-Scalloped Spring Vegetables with Peas

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A vibrant spring dish featuring tender asparagus and peas cooked in a light garlic-infused butter sauce. This Mediterranean-inspired vegetarian recipe, ready in about 25 minutes, pairs asparagus, fresh peas, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz asparagus
• 1 cup fresh peas
• 3 tbsp unsalted butter
• 2 cloves garlic
• 1 tbsp lemon juice
• 1 tbsp fresh dill
• 1/4 tsp salt
• 1/8 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Trim woody ends from asparagus and cut into 1-inch pieces. Bring a large pot of salted water to a boil, add asparagus and peas, and cook for 3 minutes until crisp-tender; drain and reserve 2 tbsp cooking water.
2. Step 2: Melt butter in a large skillet over medium heat, add minced garlic, and cook for 1 minute until fragrant but not browned.
3. Step 3: Add drained vegetables and reserved cooking water to the skillet, toss to coat, and cook for 2 minutes until vegetables are heated through. Stir in lemon juice, dill, salt, and black pepper, cooking for 30 seconds until flavors meld.