Asparagus, peas and zucchini with fresh mint

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

  • 5 mins cooking
  • Serves 6
  • Print


Asparagus, peas and zucchini with fresh mint
  • 2 bunch (340g) fresh asparagus
  • 1 cup (120g) frozen baby peas
  • 1/3 cup (80ml) extra virgin olive oil
  • 10 mint leaves, sliced finely
  • 2 small (180g) zucchini
  • 1 tablespoon lemon juice
  • extra mint leaves, for serving, extra


Asparagus, peas and zucchini with fresh mint
  • 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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