Sautéed Asparagus & New Radishes over Penne

It couldn’t be more perfect. Sunshine, blue skies, first of the season vegetables and flowers and temperatures hovering at 68. We’ve earned this!

Last week, we had snow, but this week, we turned the corner into Spring proper. The rains coaxed the leaves on the trees, and finally warming temperatures encouraged the stubborn asparagus spouts, while lilacs offered their marvelous fragrance.


It begins now. Head to the farm stand or farmers market with nothing in mind, and go home with a basketful of treasures and a feast planned in the head. Asparagus is one of our favorites and I knew they would be the highlight of our meal. The first bunch of spring radishes with beautiful greens wanted to play a part, and pea shoots looked vibrant and flavorful. A box of red lentil pasta from the pantry provided a base.

Song of spring

Of course, the chives and mint in my herb garden brought it all together in a lovely song of the spring on our plates. I had a few local ramps, and tossed them in at the end as well, so see what other treasurers your crisper might hold: sugar snap peas? Snow peas? Green beans?

This dish almost makes itself in the time the water boils for the pasta! Simple and simply delicious!


Sautéed Spring Vegetables over Pasta

  • 2 tbsp. fruity olive oil
  • 4 or 5 cloves of garlic, or more if small
  • 1 bunch asparagus
  • 1 small bunch spring radishes, greens and all
  • 4 scallions, whites and greens
  • 1 large handful pea sprouts
  • ¼ cup fresh chives, minced
  • ¼ cup fresh mint, minced
  • 12 ounces red lentil penne pasta
  • Fresh lemon juice

Put a large pot of salted water on to cook the pasta and prep the vegetables. Cut off the tough ends of the asparagus and cut the spears on the diagonal. Slice the radishes in half through the top of the greens to keep some of them on each radish section. Trim off any long roots if desired. Chop up the scallions, and mince garlic and herbs.

Drop the pasta when the water boils.

Heat the olive oil in a large sauté pan and add the garlic. Sauté for just a few seconds, until aromatic, and add the asparagus. Cook for about two minutes, and add the radishes and scallions. Continue cooking until the vegetables are just tender and remove from the heat and wait for the pasta

Once the pasta is cooked, ladle it into the vegetables with a slotted spoon, if a little water ends up in the pan, that’s fine. Add the pea shoots, chives, and mint and combine until the greens start to wilt. Season with salt and pepper and taste.

Pour into serving dish, drizzle with lemon juice, and top with a bit more chives and mint. Garnish with edible spring flowers if available! I used pansies and lilacs!

Second Act:

Mix any leftovers with a basic vinaigrette and enjoy over a bed of lettuce!

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38 Comments Add yours

  1. Great post 😁

    1. Thank you so much! I give credit to the great vegetables!

  2. I’m in Heaven. 🌟✨💫

    1. It certainly feels like it!

  3. PRASHANT JAIN says:


  4. Sounds and looks delicious! Love a good pasta with colorful vegetables and herbs!

    1. Oh me too! Love the vibrancy of the vegetables and the grounding of the pasta!

  5. JOY journal says:

    I would have never thought of combining these flavors, but this sounds really good!!

    1. Really refreshing and delicious!

  6. Kitty Jade says:

    I love asparagus! This colourful pasta looks and sounds delicious. Great recipe 🙂

    1. Thank you so much Kitty, it was really delicious and equally so the next day for lunch turned into an asparagus and pasta salad!

      1. Kitty Jade says:

        I love having leftovers 🙂

      2. I love planning them too!

  7. Pastor Cathy says: Pastor Cathy Native

    On Tue, May 19, 2020 at 9:12 AM The New Vintage Kitchen wrote:

    > Dorothy’s New Vintage Kitchen posted: “It couldn’t be more perfect. > Sunshine, blue skies, first of the season vegetables and flowers and > temperatures hovering at 68. We’ve earned this! Last week, we had snow, but > this week, we turned the corner into Spring proper. The rains coaxed the > leaves o” >

    1. So satisfying, both in its taste and the speed of making it so it wasn’t long before we could dig in!

  8. A perfect spring dish! I can feel the wonderful smell 🌱 😋

    1. The garlic made the whole house happy!

  9. Love the way your recipe describes the Oreo and finishing. Yummy! I recall you sharing this recipe or one quite similar.🤔💕☕️☕️

    1. I don’t believe I’ve seen an oreo for some time! Neither the cookie, nor the bird!

      1. Dorothy I apologize! The comment should not have posted as that. Please replace “Oreo” to “occasion” please. Again I apologize! ❤️🌺❤️

      2. I had input a word shot and it came out as shit. I had proofed it.😞☕️☕️

      3. I know! Some funny things happen. After a dinner party, my girlfriend texted me a thanks. She thought she was telling me it was great. It came out “thanks for dinner, it was greasy!”

  10. Ally Bean says:

    This is a combination of ingredients I’d never think to put together yet it looks delicious. Will keep it in mind as we get more fresh veggies and herbs around here.

    1. Thanks Ally! I’ll sauté just about anything together –– at least once. This one is a definite keeper, and the leftovers were wonderful as well!

  11. Looks delicious!

    1. Thank you Brett Ann! We enjoyed it a lot.

  12. What a celebration of Spring in a dish! Sounds heavenly to me!

    1. Thank you Jenna, it really did feel like a celebration!

  13. Looks fantastic!

  14. CarolCooks2 says:

    Like me, Dorothy you use lots of herbs and veggies which is great..looks delicious enjoy the warmth and sunshine 🙂

    1. Oh I am Carol! It feels really good, and I can almost watch the herbs grow!

      1. CarolCooks2 says:

        I know…I just love lots and lots of herbs…

      2. I’m with you!

      3. CarolCooks2 says:

        You can’t beat lots of herbs…Welcome to my world 🙂

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