As the days start to lengthen and temperatures rise it is a great time to start taking advantage of the greenery sprouting and lining market stalls. Spring is naturally a time of renewal and the ideal point in the year for us to put a little extra focus on detoxification. One of the best ways to aid this natural and ongoing body process is by consuming fresh, nutrient dense foods- and seasonal green vegetables certainly fit into this category. Asparagus, green beans and peas are all markers of spring and have a nice combination of natural sweetness and astringency. Sautéing them with some garlic and ginger then finishing off with a squeeze of fresh citrus juice is a fast and easy way to add in some flavour while allowing them to still shine.
Spring Green Vegetable Medley
Prep time
Cook time
Total time
Serves: 4-6
INGREDIENTS:
- 2 cups green beans
- 2 cups snap peas
- 1 bunch asparagus
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, minced
- ½ lemon or lime
- Sea salt and freshly cracked black pepper
DIRECTIONS:
- 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.
