Garlic-Scalloped Spring Vegetables with Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 185 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Garlic-Scalloped Spring Vegetables with Peas take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic-Scalloped Spring Vegetables with Peas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep asparagus from drying out.

Can I substitute ingredients in Garlic-Scalloped Spring Vegetables with Peas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garlic-Scalloped Spring Vegetables with Peas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Garlic-Scalloped Spring Vegetables with Peas?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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