Asparagus with Zucchini and Squash (Printable)
Colorful vegetable trio sautéed with garlic and herbs for a bright, healthy accompaniment
# What You'll Need:
→ Vegetables
01 - 1 bunch asparagus (about 10.5 ounces), trimmed and cut into 2-inch pieces
02 - 1 medium zucchini, sliced into half-moons
03 - 1 medium yellow squash, sliced into half-moons
→ Aromatics & Herbs
04 - 2 tablespoons olive oil
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon fresh thyme leaves
08 - 1/2 teaspoon lemon zest
→ Seasonings
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1 tablespoon lemon juice
# Directions:
01 - Pour olive oil into a large skillet and warm over medium heat until shimmering.
02 - Add minced garlic to the hot oil and cook for 30 seconds until fragrant, taking care not to brown or burn it.
03 - Add asparagus pieces, zucchini half-moons, and yellow squash to the skillet. Sauté for 7 to 9 minutes, stirring occasionally, until vegetables are tender-crisp and still vibrant in color.
04 - Sprinkle thyme, lemon zest, salt, and pepper over the vegetables. Toss well and continue cooking for 1 to 2 minutes to meld flavors.
05 - Remove skillet from heat, drizzle with fresh lemon juice, and scatter chopped parsley over the top. Toss gently and serve immediately while hot.
# Expert Advice:
01 -
- You get three different spring vegetables in one colorful, healthy dish
- The lemon and herbs make simple vegetables taste restaurant special
02 -
- Crowding the pan steams the vegetables instead of sautéing them so use your biggest skillet
- The vegetables keep cooking after you remove them from heat so take them off while they still have some bite
03 -
- Cut all vegetables into similar sizes so they finish cooking at the same time
- Room temperature vegetables cook more evenly than cold ones straight from the refrigerator