Recipe

Asparagus, peas and zucchini with mint

These healthy mint flavoured summer vegetables are the perfect accompaniment to grilled beef or lamb. Eating your greens has never tasted so good.

May 31, 2011 2:00pm
  • 10 mins cooking
  • Serves 6
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Ingredients

Asparagus, peas and zucchini with mint
  • 1 cup (120g) frozen baby peas
  • 2 bunch (340g) fresh asparagus, trimmed, halved lengthways
  • 1/4 cup (60ml) extra virgin olive oil
  • 10 fresh mint leaves, sliced finely
  • 2 zucchini (180g)
  • 1 tablespoon lemon juice
  • fresh mint leaves, extra, for serving

Method

Asparagus, peas and zucchini with mint
  • 1
    Add peas to a large saucepan of boiling water; boil for 3 minutes. Add asparagus; boil for 1 minute, drain. Rinse under cold water; drain well.
  • 2
    Place peas and asparagus in a large bowl with oil and mint; season to taste, toss to combine.
  • 3
    Cut zucchini in half lengthways; slice thinly on the diagonal. Add to bowl; toss to combine.
  • 4
    Just before serving, drizzle with lemon juice and sprinkle with extra mint leaves.

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