Asparagus, peas and zucchini with mint
These healthy mint flavoured summer vegetables are the perfect accompaniment to grilled beef or lamb. Eating your greens has never tasted so good.
- 10 mins cooking
- Serves 6
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Ingredients
Asparagus, peas and zucchini with mint
- 1 cup (120g) frozen baby peas
- 2 bunch (340g) fresh asparagus, trimmed, halved lengthways
- 1/4 cup (60ml) extra virgin olive oil
- 10 fresh mint leaves, sliced finely
- 2 zucchini (180g)
- 1 tablespoon lemon juice
- fresh mint leaves, extra, for serving
Method
Asparagus, peas and zucchini with mint
- 1Add peas to a large saucepan of boiling water; boil for 3 minutes. Add asparagus; boil for 1 minute, drain. Rinse under cold water; drain well.
- 2Place peas and asparagus in a large bowl with oil and mint; season to taste, toss to combine.
- 3Cut zucchini in half lengthways; slice thinly on the diagonal. Add to bowl; toss to combine.
- 4Just before serving, drizzle with lemon juice and sprinkle with extra mint leaves.
