Sautéed Pea and Asparagus Medley with Lemon

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

This mediterranean-inspired vegetarian ready in about 17 minutes pairs ounces asparagus spears, fresh peas, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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: 10 min Cook: 7 min Serves 4 Mediterranean cuisine 120 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Trim woody ends from 12 ounces asparagus spears and cut into 1-inch pieces. Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add 12 ounces cut asparagus and 1 cup fresh peas to the skillet, stirring to coat. Cook for 4-5 minutes until asparagus is tender-crisp and peas are bright green, stirring occasionally.
  3. Step 3: Add 2 minced garlic cloves and cook for 1 minute until fragrant but not browned. Stir in 1 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp sea salt, and 1/8 tsp black pepper, cooking for 30 seconds until flavors meld and vegetables are evenly coated.

Frequently asked questions

How long does Sautéed Pea and Asparagus Medley with Lemon take to make?

Total time is about 17 minutes (10 min prep + 7 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 Sautéed Pea and Asparagus Medley with Lemon?

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 ounces asparagus spears from drying out.

Can I substitute ingredients in Sautéed Pea and Asparagus Medley with Lemon?

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 Sautéed Pea and Asparagus Medley with Lemon 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 Sautéed Pea and Asparagus Medley with Lemon?

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.

What others are saying

Related recipes