This vibrant dish combines the natural sweetness of peas and the tender crispness of asparagus with the fresh aroma of basil, making it a delightful accompaniment to any meal. Whether served alongside grilled fish, roasted chicken, or as a light vegetarian option, this recipe is simple yet elegant. Its quick preparation and bright, zesty flavors make it perfect for weeknight dinners or special occasions.
Ingredients:
- 1 bunch of asparagus, trimmed and cut into 2-inch pieces
- 1 cup fresh or frozen peas
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1/4 cup fresh basil leaves, chopped
- Salt and freshly ground black pepper to taste
- Optional: Grated Parmesan or crumbled feta for garnish
Instructions:
- Prepare the Vegetables: Blanch the asparagus and peas. Bring a pot of salted water to a boil, add the asparagus and peas, and cook for 2-3 minutes until bright green and tender-crisp. Immediately transfer them to an ice bath to stop the cooking process, then drain and set aside.
- Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown.
- Combine and Season: Add the blanched asparagus and peas to the skillet, tossing them gently to coat in the garlic oil. Cook for 1-2 minutes to warm through. Stir in the lemon juice, lemon zest, and chopped basil. Season with salt and freshly ground black pepper to taste.
- Serve: Transfer the vegetables to a serving dish and garnish with Parmesan or feta, if desired. Serve warm or at room temperature.
Tips:
- Use fresh peas when in season for the best flavor and texture.
- For added crunch, sprinkle toasted pine nuts or slivered almonds on top.
- This dish can also be served cold as a refreshing salad!
