Spring vegetable sauté with tarragon

Spring vegetable sauté with tarragon


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Zucchini that are a very bright yellow contain more beta carotene than paler ones.

Lynn Lewis

Serves: 4 

  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 bunch spring onions, cut into 5 cm lengths
  • 1 medium yellow zucchini, unpeeled, thinly sliced
  • 125 g snow peas, blanched
  • 1 small bunch asparagus, trimmed, cut into 10 cm pieces, blanched
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon chopped tarragon or ½ teaspoon dried

Preparation:15min  ›  Cook:4min  ›  Ready in:19min 

  1. Heat butter and oil in a large non-stick frying pan over medium-high heat. Add spring onion and zucchini. Sauté for about 1 minute.
  2. Add snow peas, asparagus, salt and pepper. Cover. Cook until vegetables are heated through, about 2 minutes. Stir in tarragon. Serve at once.

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