Summer Sauté

By Ann Fulton

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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
  • 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
  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

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