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This quick charred spring veg side is all about high heat, fast cooking, and letting seasonal produce shine. The mix of radishes, asparagus, and snap peas gives you a great balance of crisp, tender, and lightly sweet. It’s simple, fast, and goes with everything from grilled proteins to grain bowls.
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!
Chef Tips
- High heat is key – Use a cast iron pan or heavy-bottomed skillet. Let it get hot before adding the oil. You can also use a wok if you have one.
- Cook in stages – Start with the radishes. They need more time to soften and sear. Add asparagus and snap peas after to keep them crisp and vibrant.
- Don’t overcook the greens – Asparagus and snap peas can be eaten raw. You’re just giving them a light char—about 3 minutes is enough.
- Taste and season last – Salt draws out moisture, so add it at the end to avoid steaming the vegetables too soon.
Ingredient Notes
- Asparagus – Slice on a sharp bias to expose more surface area for better charring, and to add some texture to the dish.
- Snap Peas – Trim the ends, but no need to remove the string unless it feels tough. These cook fast—just enough to blister slightly.
- Radishes – Quartering them allows them to sear well while still staying juicy. Cooking mellows their sharpness and brings out a slight sweetness.
- Neutral Oil – Use something with a high smoke point like avocado, grapeseed, or canola oil. Avoid olive oil for this high-heat method.
- Kosher Salt & Black Pepper – Simple seasoning. Start light and adjust at the end!
What to pair with these charred spring vegetables:
Charred Spring Vegetables
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
This quick charred spring veg side is all about high heat, fast cooking, and letting seasonal produce shine. The mix of radishes, asparagus, and snap peas gives you a great balance of crisp, tender, and lightly sweet. It’s simple, fast, and goes with everything from grilled proteins to grain bowls.
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.
- Cook Time: 15
- Category: vegetable sides
