Quick and easy Asparagus with Sautéed Veggies; a trio of bell peppers and sweet corn finished with balsamic vinegar dressing!
Asparagus are plentiful during the spring and we sure ate our fair share since everyone in my family likes the veggie. I find that tender asparagus nicely compliments any main dish. I add them to pasta, serve them on the side with beef, fish or chicken, and they’re easy to cook too. I grill or roast them with just a light coat of olive oil seasoned with salt and pepper. It doesn’t take much for the natural succulent flavors to pop out!
I froze quite a few pounds in May so that we could enjoy them during the Fall, but apparently not enough! When I went to prepare this easy side dish, I quickly learned that we’ve already eaten our stash!
I don’t know about you, but there are times that I get something in my mind that I want to make, and I just HAVE to find a way to keep my menu in motion, so off to the store I went to find asparagus!
California usually has plenty of vegetables, even when they’re out of season, so I thought it would be no problem as I looked on the shelves at Trader Joe’s to grab a bunch. Not one fresh asparagus was to be found! Just as I was rethinking my menu, I thought, hmmm, I wonder if TJ’s has frozen asparagus spears?!
Of course they do! In fact, I was surprised to find “Grilled Asparagus Spears” in the frozen section! How cool is that? They did all the work for me. They must have known we would go through our fresh asparagus stash quick! Right away I took a close look at the package to see if they added any freaky unpronounceable ingredients, and was happy to see that the list of ingredients is simply ASPARAGUS!
I know some of my friends in Australia are just getting a crop of fresh asparagus, so I’ve included roasting and grilling instructions on the recipe. You lucky ones 🙂 For those that must resort to frozen asparagus, Trader Joe’s has kept us in mind 🙂
Asparagus with Sautéed Veggies
- 1 pound asparagus spears grilled or roasted, see notes,
- 1 cup diced green yellow, red bell peppers (I use all three)
- 1 cup cooked corn
- 2 tablespoons balsamic vinegar
- 1 teaspoon thyme
- 1-2 tablespoon extra-virgi olive oil for sautéing and finishing veggies
- salt and pepper to taste
- Prepare asparagus (see notes) and set aside.
- In a large skillet, heat 1 tablespoon of oil and when hot add peppers and sauté for 5-8 minutes. Fold in cooked corn, thyme and balsamic vinegar and a drizzle of olive oil over the vegetables. Season with salt and pepper.
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