Spring Vegetable Sauté

I like to serve a vegetable with every meal. Last night, I was planning on that vegetable being a salad, but realized that we had had salads the last 2 nights in a row and were out of lettuce, so onto plan B. I realized that I had a few green spring vegetables in the fridge, and thus, this sauté was created. It turned out deliciously, if I do say so myself. Vegetables cooked simply, and allowed to have their flavors shine through. Enjoy!


  • 1 Tbsp Butter
  • 1 Green Onion, thinly sliced
  • ½ lb Asparagus, ends trimmed and cut into 1 inch pieces
  • ¾ cup Peas, fresh or Frozen
  • ¼ cup Parsley, finely chopped
  • Salt
  • Pepper


  1. Heat sauté pan over medium heat. Add butter, and, when melted, stir in green onions. Allow to cook for about 5 minutes.
  2. Add asparagus and peas to pan and cook, stirring occasionally, for about 10 minutes over medium heat. You want the vegetables to cook through, but still retain their crunch and bright green color.
  3. Stir in parsley, and season with salt and pepper to taste. Serve immediately.

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