If you’re looking for a bright, irresistible spring side dish, this Sautéed Asparagus and Peas recipe truly delivers! Tender asparagus and sweet green peas join forces in a buttery, garlicky skillet with a punch of lemon and a shower of fresh herbs. It’s the kind of dish that wakes up your taste buds and practically begs for a spot next to your favorite mains. Best of all, Sautéed Asparagus and Peas come together in minutes, earning major points for both flavor and convenience. You’ll want to make it on repeat all season long!

Sautéed Asparagus and Peas Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines by keeping things beautifully simple. Each ingredient is handpicked to add something special—crisp texture, vibrant color, or a burst of fresh flavor—to your Sautéed Asparagus and Peas. Here’s what you’ll need and why each one matters:

Fresh asparagus: Choose bright green spears; they bring crispness and gorgeous color when sautéed.
Green peas: Fresh or frozen both work—peas add a natural sweetness that’s unbeatable when warmed through.
Unsalted butter: Provides a luscious, silky base for all the flavors to mingle in the pan.
Olive oil: Adds a touch of richness and keeps the butter from browning too quickly as you sauté.
Garlic: Just two cloves infuse the whole dish with fragrant, savory notes that perfectly complement spring veggies.
Fresh lemon juice: A splash brightens every bite and makes the veggies taste even fresher.
Lemon zest: Bringing in a zing of citrus aroma, zest gives your Sautéed Asparagus and Peas real depth.
Salt and black pepper: Essential seasonings that tie all the flavors together—don’t skip or skimp!
Fresh mint or parsley: Chopped mint lends a cool, refreshing finish; parsley brings a peppery, green crunch. Both are fantastic.

How to Make Sautéed Asparagus and Peas

Step 1: Blanch the Asparagus and Peas

Start by bringing a medium pot of salted water to a robust boil. Add the trimmed asparagus pieces and peas, and let them cook together for just 2 to 3 minutes. The goal is to keep those colors vivid and achieve perfect tenderness—don’t let them overcook! As soon as they are ready, drain right away and plunge the vegetables into a bowl of ice water to halt the cooking. This simple blanching trick ensures your Sautéed Asparagus and Peas stay vibrant and crisp.

Step 2: Sauté the Garlic

Now warm a large skillet over medium heat. Add your butter and olive oil, which will melt together into the most temptingly fragrant base. When the butter is melted and bubbly, toss in the minced garlic. Stir it for about 30 seconds, just until it’s aromatic—you want garlic that’s golden and fragrant, not browned or bitter!

Step 3: Sauté the Asparagus and Peas

Add the blanched and patted-dry asparagus and peas to the hot skillet. Sauté everything for 3 to 4 minutes, stirring only occasionally. You’re aiming for a light caramelization here—those golden little spots add flavor and visual appeal. Throughout this step, Sautéed Asparagus and Peas pick up incredible aromas and that irresistible richness from the butter and garlic.

Step 4: Finish with Lemon and Seasonings

Once the vegetables are heated through and looking glossy and delicious, remove your skillet from the heat. Stir in the fresh lemon juice and zest, then season generously with salt and freshly ground black pepper. These final touches wake up the whole dish and make every forkful pop.

Step 5: Garnish and Serve

Transfer your Sautéed Asparagus and Peas to a pretty serving dish, then sprinkle with a flurry of chopped mint or parsley. This last flourish of fresh herbs delivers that wow-factor both in flavor and looks. Serve the dish warm and watch it disappear!

How to Serve Sautéed Asparagus and Peas

Garnishes

A sprinkle of fresh chopped mint is the classic way to top Sautéed Asparagus and Peas, lending an aromatic burst that perfectly complements the veggies. If you’re feeling adventurous, add a pinch of flaky sea salt or even some grated Parmesan or crumbled feta right before serving. The garnish isn’t just a finishing touch—it elevates every bite!

Side Dishes

Sautéed Asparagus and Peas are endlessly versatile. Pair them with anything from simply grilled chicken or fish to a hearty roast or even a lamb chop. Their fresh flavors also partner well with grains like quinoa or a light, lemony risotto, making them a reliable side for both weeknight dinners and vibrant holiday spreads.

Creative Ways to Present

Don’t hold back on presentation! Try serving the veggies family-style in a rustic bowl with a big spoonful of herb garnish, or plate them individually topped with extra lemon zest. For brunch, pile Sautéed Asparagus and Peas on crispy toasted bread with a poached egg on top. They even make a colorful base for a spring-inspired Buddha bowl or a fresh pasta salad.

Make Ahead and Storage

Storing Leftovers

Store any leftover Sautéed Asparagus and Peas in an airtight container in the refrigerator. They’ll keep well for about 2 to 3 days. Press a piece of parchment or wax paper directly onto the surface to maintain their vibrant color and keep them from drying out.

Freezing

While you can freeze the leftovers, keep in mind the texture may change slightly once thawed. If you decide to freeze, spread the cooled Sautéed Asparagus and Peas on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They’ll keep for up to 2 months.

Reheating

To reheat, simply sauté them over medium heat in a skillet until warmed through, or pop them in the microwave in short bursts. Add a splash of water or a drizzle of olive oil if needed to restore moisture and freshness. Give them a quick toss with more herbs before serving to wake up the flavors.

FAQs

Can I use frozen peas for Sautéed Asparagus and Peas?

Absolutely! Frozen peas work perfectly in this recipe—just toss them in with the asparagus as written. No need to thaw in advance, as they’ll cook up tender and sweet in just a couple of minutes.

What’s the best way to prep asparagus for this dish?

Snap or trim off the woody ends, then cut the spears into 2-inch pieces for even cooking. Look for spears that are firm, bright, and not wrinkled. Freshly prepped asparagus gives your Sautéed Asparagus and Peas their signature snap.

Can I make Sautéed Asparagus and Peas vegan?

Yes! Swap out the butter for extra olive oil or use your favorite plant-based butter. All the bright, zesty flavor and texture will be just as delicious, and the recipe will be 100% vegan-friendly.

Is there a way to add protein to this side dish?

You sure can. Toss in a handful of toasted pine nuts, chickpeas, or even crumble in a little feta or goat cheese at the end. These additions not only add protein but a delightful contrast in texture and flavor.

What can I do if I don’t have fresh herbs for garnish?

No fresh herbs? No problem! Try a light dusting of dried oregano or basil, or simply use extra lemon zest for a zingy finish. The garnish helps, but the Sautéed Asparagus and Peas are flavorful enough to shine on their own.

Final Thoughts

There’s just something magical about the simplicity and flavor of Sautéed Asparagus and Peas. Whether you’re hosting friends for dinner or rounding out a weeknight meal, this dish deserves a spot at your table. Give it a try, and don’t be surprised if everyone asks for seconds!

Sautéed Asparagus and Peas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 8 reviews

Author: Emma
Total Time: 17 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

Print Recipe

Description

This Sautéed Asparagus and Peas recipe is a delightful way to enjoy fresh spring vegetables. With a burst of citrus from lemon juice and zest, and a hint of garlic, this dish is simple yet flavorful. Perfect as a side dish for any meal!

Ingredients

Scale

Asparagus and Peas:

1 bunch fresh asparagus (trimmed and cut into 2-inch pieces)
1 cup fresh or frozen green peas

Additional Ingredients:

2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic (minced)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Salt and black pepper to taste
2 tablespoons fresh mint or parsley (chopped, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Blanch Asparagus and Peas: Bring a medium pot of salted water to a boil. Add the asparagus and peas; blanch for 2-3 minutes until bright green and just tender. Drain and plunge into ice water to stop cooking; drain again and pat dry.
Sauté Asparagus and Peas: In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and sauté for about 30 seconds until fragrant. Add the asparagus and peas to the skillet; sauté for 3-4 minutes until heated through and slightly caramelized.
Finish and Serve: Remove from heat, stir in lemon juice and zest, season with salt and black pepper. Transfer to a serving dish, garnish with fresh mint or parsley, and serve warm.