RecipeAsparagus, peas and zucchini with mintFresh side for any meal.Dec 19, 2021 1:00pm10 mins cookingServes 6PrintThese healthy mint flavoured summer vegetables are the perfect accompaniment to grilled beef or lamb. Eating your greens has never tasted so good.Looking for more side dishes?IngredientsAsparagus, peas and zucchini with mint1 cup (120g) frozen baby peas2 bunch (340g) fresh asparagus, trimmed, halved lengthways1/4 cup (60ml) extra virgin olive oil10 fresh mint leaves, sliced finely2 zucchini (180g)1 tablespoon lemon juice fresh mint leaves, extra, for servingMethodAsparagus, peas and zucchini with mint1Add 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.The Latest from Australian Women's Weekly FoodRecipeRoast chicken with preserved lemonJun 23, 2022RecipeOur unbeatable lemon curd recipeJun 23, 2022RecipeSticky date pudding with butterscotch sauceJun 23, 2022RecipeChilli beef with cornbread dumplingsJun 23, 2022RecipeLamb shank shepherd's pieJun 23, 2022RecipeLemon butter almond sliceJun 23, 2022RecipeSavoury minceJun 23, 2022RecipeTraditional minestroneJun 23, 2022RecipeBanana and cinnamon muffinsJun 23, 2022RecipeCrunchy low-gi barsJun 23, 2022Gallery25 beautiful banana cakesJun 23, 2022RecipeExpress pizza doughJun 23, 2022RecipeRicotta gnocchi in fresh tomato sauceJun 23, 2022RecipeBeef and cheese pieJun 23, 2022RecipeChocolate and raspberry tartsJun 23, 2022More From Women's Weekly FoodRecipeOur best pancakes recipeRecipeHoney joysRecipeBaked breakfast oats with stone fruit and rhubarbKitchen TipsSingle cup vs weight in grams for common ingredients