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Green Vegetable Medley

Add any spring vegetables to this dish, but make sure to choose fresh and tender ones that will cook in a flash.

  • Servings: 4
Green Vegetable Medley

Source: Martha Stewart Living, May 1997


  • 1 teaspoon salt
  • 1 bunch thin asparagus, ends trimmed if tough
  • 1 tablespoon unsalted butter
  • 1 small leek, dark-green leaves trimmed, sliced into 1/4-inch-thick rounds (about 1 cup)
  • 1 bunch spinach, stems trimmed
  • 4 ounces sweet baby peas
  • Pinch freshly ground pepper


  1. Fill a 12-inch skillet with about 1 inch of cold water. Place over high heat; bring to a boil. Add 1/2 teaspoon salt. Add asparagus; cover, and simmer until tender, 3 to 4 minutes. Remove asparagus from skillet, and transfer to serving plate. Pour off water from skillet.

  2. Return skillet to heat, and melt butter. Add leek, and cook until just tender, about 2 minutes. Add spinach and peas, season with remaining 1/2 teaspoon salt and the pepper; cover, and cook until spinach is wilted and peas are tender, about 3 minutes. Turn the vegetables out of the skillet over asparagus, and serve immediately.

Reviews (1)

  • MrsDiaz 18 Mar, 2008

    This recipe is always a big hit with my family and extended family. I have made this nearly every Easter since I first saw the recipe over a decade ago. I also make it from time-to-time throughout the spring season at home. It is simple to make, looks elegant and is really, really delicious. Thank you MSL for keeping it available online so others can discover it as well!

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