Skip to main content
Main

Spring Vegetable Sauté

A sauté of potatoes, carrots, asparagus, snap peas, radishes, fava beans, and scallions flavored with olive oil, broth, parsley, lemon, and tarragon.

From the Recipes Wiki (Fandom) · 12 ingredients
Jump to recipe ↓

Why it works: Asparagus and beans match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 292 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Spring Vegetable Sauté

Timeabout 15 minutes

Ingredients

Directions

Prepare the vegetables

  1. Combine potatoes with enough cold water to cover in a medium saucepan, bring to a boil, reduce heat, and simmer until tender, about 15 minutes.

  2. Drain and cool the potatoes, then cut the cooled potatoes into quarters.

  3. Meanwhile, bring a large saucepan of lightly salted water to a boil.

  4. Add carrots and cook 2 minutes, then add asparagus and snap peas and cook 2 minutes, then add radishes and cook 1 minute.

  5. Drain and rinse the vegetables under cold water until cool.

Sauté and serve

  1. Heat olive oil over medium heat in a deep skillet.

  2. Stir in scallions, fava beans, cooked potatoes, and blanched vegetables.

  3. Pour in vegetable broth and bring to a simmer.

  4. Stir in parsley, lemon juice, tarragon, salt, and pepper to taste, then let the mixture stand for several minutes.

  5. Serve warm.

Nutrition, whole recipe (rough)

579Calories
18 gProtein
15 gFat
101 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Lima Bean1/2 cup (85g) cooked108
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Asparagus6 spears (90g)27
Carrot1 medium (61g)25
Lemonjuice of 1 lemon (48ml)12
Tarragon1 tsp dried (0.5g)2
Parsley1 tbsp chopped fresh (3.8g)1
Beannot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Asparagus + beanstop 1% of all pairs
    Smell alikestrong
    Cooked together292 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Asparagus + peastop 4% of all pairs
    Smell alikestrong
    Cooked together808 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Potato + asparagustop 4% of all pairs
    Smell alikestrong
    Cooked together217 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Potato + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Carrot + beanstop 4% of all pairs
    Smell alikestrong
    Cooked together1,443 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Baby yukon gold or small new potatoes
Hold their shape and add a tender, starchy body to the sauté.
Thin asparagus
Adds crisp-tender texture and fresh, green vegetable flavor.
Fava beans or baby lima beans
Add creamy texture and mild sweetness to the mixture.
Vegetable broth
Adds moisture and savory depth as the vegetables simmer.
Olive oil
Carries flavor and gives the vegetables a rich, silky coating.

The step that matters

Cool the blanched vegetables fully before sautéing. Rinsing in cold water stops the cooking so the vegetables keep their bright color and crisp-tender texture instead of turning soft and dull in the skillet.

Swap the radish

How well each one fits the dish's main ingredients (potato, carrot, asparagus, sugar, peas, olive, beans):

  1. Lettucefits better
  2. Spinachfits better
  3. Beetrootfits better
  4. Radishthe original

Fit is the average pairing score against potato, carrot, asparagus, sugar, peas, olive, beans. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Potato CroquettesPotato Croquettes255 recipesLemon SauceLemon Sauce236 recipesGreen PeasGreen Peas229 recipesAsparagus SoupAsparagus Soup179 recipes