Snip the tips of the ends off the green beans and snap peas and slice the asparagus spears in half (after snapping off the top fibrous bottom ends). Place the asparagus spear side down in a glass of water to get all the hidden dirt out.
Heat up the oil in a large skillet over medium high heat on the stove. Sautée the ginger and garlic for a minute or two, until it starts to smell very fragrant. Add in the vegetables and continue to sautée for another 5 minutes or so, until softened, adding a bit of water as needed if the pan dries out.
Sprinkle with fresh lemon or lime juice, sea salt and freshly cracked pepper.
Recipe by Love from the Land at https://www.lovefromtheland.com/spring-green-vegetable-medley/