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charred asparagus, snap peas, and reddish on a plate

Charred Spring Vegetables


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  • Author: Jackie Shao

Ingredients

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

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.