I love raw vegetables, but sometimes, I love cooked vegetables even more. They can be sweeter and less bitter, are easier to digest, and are warm and comforting. I basically char any vegetable you can think of in my cast iron, and I love the flavor it gives to the vegetables. Seasoned simply with salt and pepper, charring vegetables are the easiest way to get veggies on the table – AND they’re delicious.
In this recipe, I’m using quartered radishes, asparagus, and snap peas. I start by cooking the radishes first because they take the longest to cook. After they’ve developed a nice golden char (about 4-5 minutes), I’ll add in the asparagus and snap peas and let this cook for the another 3-4 minutes. Taste and assess if they’re at your desired crisp tenderness, salt, and enjoy!
Charred Spring Vegetables
Ingredients
- 1/2 bunch of asparagus, sliced on a bias
- 2 cups of snap peas, ends trimmed
- 1 bunch of radishes, quartered
- kosher salt
- black pepper
- 1 tablespoon neutral oil
Instructions
1. Prep the vegetables – quarter the radishes, trim the snap peas, and slice the asparagus.
2. Heat a cast iron or pan on high heat. Add 1 tablespoon of neutral oil, then add the quartered radishes. Let cook for 4-5 minutes, stirring occasionally.
3. After the radishes have developed a bit of a golden layer, add the sliced asparagus and snap peas. Cook for another 3 minutes, then season with kosher salt and black pepper. Taste, adjust seasoning as desired, and plate to serve.
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