clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
charred asparagus, snap peas, and reddish on a plate

Charred Spring Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jackie Shao


Units Scale
  • 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


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.