Garlic-Scalloped Spring Vegetables with Peas

A vibrant spring dish featuring tender asparagus and peas cooked in a light garlic-infused butter sauce.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 15 minutes. Cook: 10 minutes.

Serves 4.

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

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.