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.
- asparagus–you want a total of about 4 cups of the veggies
- green beans
- snap or snow peas
- 1-2 tablespoons olive oil
- 1 teaspoon fresh ginger, minced (can substitute 1/4 teaspoon dried ginger)
- 2 teaspoons lemon zest, freshly grated
- 2 teaspoons teriyaki sauce
- salt and pepper, to taste
- lemon slices for garnish, if desired
- 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.
- 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.
- 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.
- Toss with the teriyaki sauce and check for seasoning. Sprinkle lemon zest over the top and garnish with additional lemon slices, if desired.