Summer Sauté


In the warmer months, many of the green vegetables are so tender, they need only a quick sauté to bring out their best flavor.  I love this combination and will often keep it simple, sautéing in olive oil with a bit of salt and pepper.  In a few extra minutes and with minimal ingredients, however, you can kick this super summer side dish up a few extra notches on the flavor scale.

Feel free to experiment with any fresh green veggies of your liking.  Fresh peas, limas, and zucchini all work well.

Summer Sauté
Write a review
  1. asparagus–you want a total of about 4 cups of the veggies
  2. green beans
  3. snap or snow peas
  4. 1-2 tablespoons olive oil
  5. 1 teaspoon fresh ginger, minced (can substitute 1/4 teaspoon dried ginger)
  6. 2 teaspoons lemon zest, freshly grated
  7. 2 teaspoons teriyaki sauce
  8. salt and pepper, to taste
  9. lemon slices for garnish, if desired
  1. Wash and trim the veggies, and then cut on the diagonal into bite-size pieces. If there are any thick green beans or asparagus stalks, you may cut them in half horizontally.
  2. Heat the olive oil in a large skillet or cast iron pan. Add ginger and sauté for 30 seconds. Then add the green beans and spread into an even layer. Sauté, without stirring, for about 3 minutes or until the bottoms of the beans start to brown.
  3. Add asparagus and cook for another minute. Then add the snow or snap peas and sauté 2 minutes more or until all the vegetables are crisp-tender.
  4. Toss with the teriyaki sauce and check for seasoning. Sprinkle lemon zest over the top and garnish with additional lemon slices, if desired.
The Fountain Avenue Kitchen
ShareShare on FacebookTweet about this on TwitterPin on PinterestEmail to someone

Leave a Reply

Your email address will not be published. Required fields are marked *