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.