Asparagus, peas and zucchini with fresh mint
This gorgeous side dish is perfect for cooking up delicious in-season spring vegetables.
- 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
- 1Trim woody base off asparagus. Cut in half lengthways.
- 2Add 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.
- 3Place vegetables in a large bowl with oil and mint. Season lightly with salt and freshly ground black pepper, toss to combine.
- 4Cut zucchini in half lengthways, slice thinly on the diagonal. Add to bowl. Toss to combine.
- 5Just before serving, drizzle with lemon juice and sprinkle with extra mint leaves.
