Spring Vegetables with Garlic Scape, Oregano, Sage, Serrano, & Lemon
Asparagus, green beans, sugar snap peas, garlic scapes, tossed with fresh lemon, oregano, sage, and serrano peppers. Topped with crispy air fried scallions and it is a wonderful addition to mezze night.
Ingredients
- 1 1/2 cups green beans trimmed and blanched*
- 8 spears asparagus trimmed and blanched*
- 1 1/2 cups sugar snap peas trimmed and blanched*
- 2-3 garlic scapes (tender part of stalk and bulb minced)
- 1 tbsp fresh sage minced
- 2 tbsp fresh oregano minced
- 1 serrano pepper minced (seeds removed)
- 1 lemon juiced
- 1 bunch scallions trimmed and sliced lengthwise in half
- 1 tbsp olive oil or vegetable broth for cooking.
Instructions
Crispy Scallions
- Place trimmed and sliced scallions in an air fryer and cook until crispy. About 5-10 minutes. Remove and set aside. If you do not have an air fryer the scallions can simply be added to the garlic and pepper and cooked with remaining vegetables.
- Heat olive oil or vegetable broth over medium heat. Add garlic scapes and serrano pepper and cook for 30 seconds.
- Add blanched asparagus, green beans, lemon juice, and herbs and cook for 1-2 minutes. You want the vegetables to be warm and tossed with the herbs but still crisp. Remove from heat and stir in the sugar snap peas.
- Top with crispy scallions and serve as small plate to accompany other mezze. (Note this is also excellent served over your favorite grain or noodle).
Notes
*To blanch green beans, asparagus and snap peas bring a pot of water to a boil. Add vegetables and cook for 90 seconds. Immediately transfer to a bowl of ice water for 2 minutes. Drain. The ice water stops the vegetables from cooking and helps retain their bright green color. I like to snap the ends off the green beans and snap peas before blanching and trim and cut the asparagus into 1 inch pieces.