This Sugar Snap Pea and Asparagus Sauté is a simple, fresh side dish that can be ready in 5 minutes or less.
Asparagus is in season in most parts of the country right now which means it’s probably grown locally and a lot more fresh than if you bought it in January and it was flown here from who knows how far away. It’s also likely a lot less expensive. When vegetables are in season, use them. A lot. In as many recipes as possible. And listen for which ones your kids love and then seek out new ways to prepare them.
My kids are going through a huge asparagus phase right now and you can be pretty sure that if I serve them something with asparagus in it, they’re going to be totally excited to eat it. We’ve been making Grilled Lemon Asparagus, Bacon Wrapped Air Fried Asparagus, Asparagus Ribbon Salad and this Asparagus Sauté so much the past month or so and they still haven’t grown weary of asparagus!
Here’s one of my husband’s favorite asparagus tips (no pun intended): to keep your asparagus fresh until you are ready to use them, stand the spears straight up in a tall glass filled with an inch or two of water. Asparagus can lose moisture quickly and dry out and this method will really prolong its shelf life so to speak. This time of year you can usually find 3-4 glasses with “asparagus bouquets” in our refrigerator!
If your kids aren’t too sure about asparagus yet, try this trick we came up with years ago. When one of the kids is giving us a picky eater moment, we give the food a funny name which sometimes can get them more on board to eat it. We’ve been calling asparagus “skinny trees” for years now and it’s become the common moniker for this spring vegetable in our house.
Are you an asparagus lover or hater? This recipe might turn you! Let me know if you make it by tagging me on social media!
Sugar Snap Pea and Asparagus Saute
- Heat the olive oil in a skillet over medium-high heat.
- Add the sugar snap peas and asparagus and sauté until tender, but still crisp, about 3 minutes, stirring occasionally.
- Sprinkle with the lemon zest and juice, toss to coat, and serve.