Quick & Easy

Asparagus, peas and zucchini with fresh mint

This gorgeous side dish is perfect for cooking up delicious in-season spring vegetables.



1.Trim woody base off asparagus. Cut in half lengthways.
2.Add peas to a large saucepan of boiling salted water, boil, uncovered, 3 minutes. Add asparagus, boil, 1 minute, drain with peas. Rinse vegetables under cold running water, drain well.
3.Place vegetables in a large bowl with oil and mint. Season lightly with salt and freshly ground black pepper, toss to combine.
4.Cut zucchini in half lengthways, slice thinly on the diagonal. Add to bowl. Toss to combine.
5.Just before serving, drizzle with lemon juice and sprinkle with extra mint leaves.

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