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Sauteed Spring Vegetables

Try these delicious sauteed vegetables as a healthy side dish at your next meal. They go wonderfully with many recipes, like Chicken With White Wine and Herb Sauce.

  • Yield: Serves 4
Sauteed Spring Vegetables

Source: The Martha Stewart Show, April Spring 2008


  • 2 tablespoons olive oil
  • 1 bunch asparagus (about 12 ounces), trimmed and sliced on the bias into 1/2-inch pieces
  • 8 baby artichokes, trimmed and slice lengthwise into 1/4-inch slices
  • 4 ounces ramps, bulbs chopped into 1/4-inch pieces, leaves chopped into 1/2-inch pieces
  • Coarse salt and freshly ground pepper


  1. Heat oil in a large skillet over medium heat. Add asparagus and artichokes. Cook, stirring, until lightly browned, 2 to 3 minutes. Add ramps and cook, stirring, until leaves are wilted, about 2 minutes. Season with salt and pepper; serve immediately.

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