Asparagus, peas and zucchini with fresh mint

Name: Asparagus, peas and zucchini with fresh mint
Cook time: 5 min
Total time: 5 min
Yield: Serves 6
Cuisine: European
Ingredients: 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

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

Sep 30, 2018 2:00pm

Serves 6
5 mins cooking

Ingredients

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

Method

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.