FoodLink - Purdue Extension

Spring Vegetable Sautè


This quick recipe includes many favorite spring vegetables.

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website and the 5 A Day Program.

20 min
15 min
Total Time
35 min
Servings: 4


1 teaspoon olive oil
1/2 cup sweet onion (sliced)
1 garlic clove (finely chopped)
3 small potatoes (quartered)
3/4 cup carrot (sliced)
3/4 cup asparagus pieces
3/4 cup snap peas or snap beans
1/2 cup radishes (quartered)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried dill


  1. Heat the oil in a large skillet over medium heat.
  2. Add the onion and cook 2 minutes. Then add the garlic and cook another minute.
  3. Stir in the potatoes and carrots. Cover, turn the heat to low, and cook until vegetables are almost tender (about 4 minutes). If the vegetables start to brown, add a tablespoon or two of water.
  4. Add the asparagus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender (about 4 more minutes).
  5. Serve immediately.