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Lemon Veggie Sauté

Asparagus & Spinach  

A quick sauté of asparagus and spinach creates a bright, seasonal side dish that easily becomes a light meal. Adding lemon zest at the end — then letting the pan rest off heat — boosts aroma and flavor, a simple technique that helps fresh vegetables taste vibrant. Try pairing this dish with fish, chicken, or eggs. 

  • 1 lb asparagus
  • 3 cups fresh spinach
  • 1 Tbsp olive oil
  • 2 cloves of garlic
  • Zest + juice of ½ lemon
  • Salt & pepper (minimal)

Add More Flavor Options (choose one):

  • A splash of white balsamic vinegar for gentle sweetness
  • A sprinkle of fresh herbs (dill, parsley, or mint)
  • A few crushed pistachios for texture and color

Instructions

  1. Prep the vegetables. Trim woody ends from the asparagus and cut into 2‑inch pieces. Rinse and dry the spinach well.
  2. Heat the oil. Heat olive oil in a large skillet over medium heat until just shimmering.
  3. Sauté garlic. Add garlic and cook for about 30 seconds, just until fragrant (do not brown).
  4. Cook the asparagus. Add asparagus to the skillet with a small pinch of salt and pepper. Sauté for 4–5 minutes, stirring occasionally, until bright green and just tender‑crisp.
  5. Add spinach. Add spinach and cook 1–2 minutes, gently tossing until just wilted.
  6. Finish with lemon (key flavor step). Remove pan from heat. Immediately add lemon juice and lemon zest, tossing to combine.
  7. Rest briefly. Let the vegetables rest 1 minute off heat. This allows the citrus aroma and flavors to bloom without dulling.
  8. Add optional flavor boost. Fold in one optional add‑in (vinegar, herbs, or pistachios).
  9. Serve. Taste and adjust seasoning if needed. Serve warm or at room temperature.

Nutrition

2 servings

  • Calories: 220 kcal
  • Protein: 8 g
  • Carbohydrates: 8 g
  • Dietary fiber: 8 g
  • Total sugars: 6 g
    Fat: 14 g
  • Saturated fat: 2 g
  • Sodium: 300 mg (varies depending on salt added)