Spring Vegetable Saute



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


  1. Heat the oil in a skillet.
  2. Cook the onion 2 minutes, add the garlic and cook another minute.
  3. Stir in the potatoes and carrots.
  4. Cover, turn the heat to low, and cook until almost tender, about 4 minutes.
  5. If the vegetables start to brown, add a tablespoon or 2 of water.
  6. Now add the asparagus, peas, radishes, salt, pepper, and dill.
  7. Cook, stirring often, until just tender – about 4 minutes more.
  8. Serve immediately.

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