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A colorful array of lemony spring vegetables, including asparagus and peas

Classic Lemony Spring Vegetables with Garlic and Dill

This vibrant and refreshing side dish features tender-crisp asparagus and sweet peas, brightened with fresh lemon, fragrant garlic, and aromatic dill. It's a perfect accompaniment to any spring meal.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 bunch fresh asparagus tough ends snapped off, cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/2 lemon zested and juiced
  • 2 tablespoons fresh dill chopped
  • Salt and freshly ground black pepper to taste
  • red pepper flakes Pinch (Optional)

Equipment

  • Large skillet or pan

Method
 

Preparation
  1. Wash and trim the asparagus, snapping off tough ends and cutting into 1-inch pieces; shell fresh peas if using.
Cooking
  1. Heat olive oil in a large skillet over medium heat, then sauté minced garlic and optional red pepper flakes for 30 seconds until fragrant.
  2. Add asparagus and sauté for 3-4 minutes until tender-crisp, then add peas and cook for 1-2 minutes until bright green and tender.
Finishing
  1. Remove pan from heat, then squeeze fresh lemon juice and sprinkle zest over the cooked vegetables.
  2. Stir in chopped fresh dill and season generously with salt and freshly ground black pepper to taste.
Serving
  1. Transfer the lemony spring vegetables to a serving dish and enjoy warm immediately.

Notes

For extra flavor, you can add a sprinkle of grated Parmesan cheese just before serving. This dish is versatile and can be adapted with other spring vegetables like snap peas or green beans. Adjust the amount of red pepper flakes to your preferred spice level.