Asparagus, peas and zucchini with mint

Fresh side for any meal.

  • 10 mins cooking
  • Serves 6
  • Print
These healthy mint flavoured summer vegetables are the perfect accompaniment to grilled beef or lamb. Eating your greens has never tasted so good.
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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


Asparagus, peas and zucchini with mint
  • 1
    Add 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.
  • 2
    Place peas and asparagus in a large bowl with oil and mint; season to taste, toss to combine.
  • 3
    Cut zucchini in half lengthways; slice thinly on the diagonal. Add to bowl; toss to combine.
  • 4
    Just before serving, drizzle with lemon juice and sprinkle with extra mint leaves.

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