Asparagus with Zucchini and Squash
A bright and quick vegetable side dish that combines asparagus, zucchini, and yellow squash with a squeeze of lemon and garlic for flavor.
Ingredients
Main Ingredients
- 1 bunch asparagus Trim off the woody ends.
- 1 medium zucchini Slice into 1/4-inch thick half-moons.
- 1 medium yellow squash Slice into 1/4-inch thick half-moons.
- 2 tablespoons olive oil Heat in a skillet until it shimmers.
- 2 cloves garlic Sauté and do not brown.
- 1 teaspoon lemon juice Adjust to taste at the end.
- 1/2 teaspoon salt Season to taste.
- 1/4 teaspoon black pepper Season to taste.
Instructions
Preparation
- Wash the asparagus, trim off the woody ends, and cut into 2-inch pieces.
- Slice the zucchini and squash into 1/4-inch thick half-moons.
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and sauté for about 30 seconds until fragrant.
- Add the asparagus, zucchini, and squash to the skillet and cook for 5 to 7 minutes, stirring occasionally, until vegetables are tender-crisp.
- Season with salt, black pepper, and lemon juice. Stir to combine.
- Transfer to a serving platter and serve immediately.
Notes
To prevent mushiness, do not overcook vegetables. Leftovers refrigerate well for 3 to 4 days. Serve cold in salads or reheat gently in a skillet. Can substitute with seasonal vegetables.