“See New Season” is a vibrant spring vegetable dish that celebrates the first tender produce of the year—think baby carrots, new potatoes, asparagus, and peas—all quickly sautéed and finished with a bright lemon-herb butter. It’s a simple, flexible side that lets each vegetable shine, and it works beautifully alongside roasted chicken, grilled fish, or a simple omelet. The dish comes together in about 30 minutes, making it perfect for a weeknight dinner or a spring holiday table.
Ingredients
- 8 oz (225 g) new or baby potatoes, halved (or quartered if larger)
- 1 bunch asparagus (about 12 oz / 340 g), woody ends trimmed, cut into 2-inch pieces
- 1 cup (150 g) fresh or frozen peas (if frozen, no need to thaw)
- 2 tablespoons (30 g) unsalted butter
- 1 tablespoon (15 ml) olive oil
- 2 cloves garlic, thinly sliced
- 1 lemon (zest and juice)
- 2 tablespoons (8 g) fresh chopped parsley, plus more for garnish
- 1 tablespoon (3 g) fresh chopped mint (optional)
- Salt and freshly ground black pepper, to taste
- Flaky sea salt, for finishing (optional)
Instructions
- Place the halved new potatoes in a medium saucepan and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 8–10 minutes. Drain and set aside.
- While the potatoes cook, bring a small pot of water to a boil. Add the asparagus and cook for 2 minutes, then add the peas and cook for 1 more minute. Drain immediately and rinse under cold water to stop the cooking. Set aside.
- In a large skillet, heat the butter and olive oil over medium heat. Add the sliced garlic and cook, stirring, until fragrant but not browned, about 1 minute.
- Add the cooked potatoes to the skillet and sauté for 3–4 minutes, until they start to turn golden in spots. Season with a pinch of salt and pepper.
- Add the blanched asparagus and peas, and toss to combine. Cook for 2–3 minutes, just until heated through.
- Remove the skillet from the heat. Stir in the lemon zest, lemon juice (start with half the juice, add more to taste), parsley, and mint if using. Taste and adjust seasoning with salt and pepper.
- Transfer to a serving platter, sprinkle with flaky sea salt and extra parsley, and serve warm.
Tips
- Substitutions: No asparagus? Use green beans or broccolini, blanched for 2–3 minutes. No new potatoes? Use Yukon Gold or red potatoes, cut into 1-inch cubes. Swap mint for basil or dill.
- Don’t overcook the vegetables: The key to this dish is keeping the vegetables bright and crisp-tender. Blanching briefly and then sautéing just to warm through preserves texture and color.
- Make it vegan: Use a high-quality vegan butter or olive oil in place of butter. The dish will still be delicious.
- Common mistake: Adding the lemon juice too early or in too large a quantity can make the dish taste sour and dull the green color. Add it off the heat and taste as you go.
Serving Suggestions
Serve this vegetable medley as a side to roasted chicken, grilled salmon, or seared pork chops. It also makes a lovely light main course over a bed of quinoa or with a fried egg on top for a vegetarian dinner. For a spring brunch, serve alongside a frittata or scrambled eggs.
Variations
- Mediterranean: Add 1/2 cup (75 g) crumbled feta cheese and a handful of Kalamata olives before serving.
- Asian-inspired: Replace the lemon and herbs with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and a sprinkle of toasted sesame seeds.
- Herbaceous: Use a combination of tarragon, chives, and parsley instead of mint and parsley.
- Add protein: Toss in 1 cup (150 g) cooked chickpeas or 8 oz (225 g) cooked shrimp for a more substantial dish.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat with a splash of water or broth, or microwave in 30-second bursts until heated through. The vegetables will soften on reheating, so they are best enjoyed fresh, but they still taste great the next day.
Frequently Asked Questions
Can I use frozen vegetables? Yes, frozen peas work perfectly—just add them directly to the blanching pot in the last minute. Frozen asparagus is not ideal as it becomes mushy; use fresh if possible.
Can I make this ahead of time? You can blanch the vegetables a day ahead and store them in the refrigerator. When ready to serve, simply sauté them in the butter and oil with the garlic, then finish with lemon and herbs.
What if I don’t have new potatoes? Any waxy potato works well. Regular russets will break down more easily, so cut them larger and be gentle when stirring.
Can I skip the blanching step? You can, but the vegetables may not cook evenly. Blanching ensures the asparagus and peas are perfectly tender while the potatoes get a nice golden crust.
Is this dish gluten-free? Yes, all the ingredients are naturally gluten-free. Just check that your butter and any added seasonings are certified gluten-free if needed.
Can I add cheese? Absolutely! Parmesan, pecorino, or goat cheese are all delicious additions. Stir in 1/4 cup (25 g) grated cheese right before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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