Snap Peas, Asparagus and Zucchini Sauté

Yield: 4 servings


2 tablespoons extra-virgin olive oil

1 large shallot, thinly sliced

2 cups fresh sugar snap peas

1 pound asparagus, ends trimmed, cut into 1-inch pieces

2 medium zucchini, thinly sliced

½ cup packed fresh basil, cut into thin ribbons

1 teaspoon fresh lemon juice (optional)


Fresh ground black pepper


1. Heat the oil in a large skillet over medium heat. Sauté the shallot, stirring frequently, until it is fragrant and lightly browned, about 4 minutes. Raise the heat to medium-high. Add the peas and asparagus and cook, stirring frequently, for 4 minutes. Add the zucchini and cook until the vegetables are crisp-tender, 4 to 5 minutes more.

2. Turn off heat and stir in the basil. Add the lemon juice, if using, and season with salt and pepper. Serve immediately.