Flavorful Asparagus with Zucchini and Squash (Printable)
Tender asparagus, zucchini, and yellow squash sautéed with garlic, lemon, and fresh herbs for a vibrant seasonal medley.
# What You'll Need:
→ Vegetables
01 - 1 bunch asparagus (about 10.5 oz), 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
# How to Make It:
01 - Heat the olive oil in a large skillet over medium heat.
02 - Add the minced garlic and sauté for 30 seconds, until fragrant but not browned.
03 - Add the asparagus, zucchini, and yellow squash to the skillet. Cook, stirring occasionally, for 7–9 minutes, until the vegetables are just tender but still bright.
04 - Stir in the thyme, lemon zest, salt, and pepper. Cook for 1–2 minutes more.
05 - Remove from heat, drizzle with lemon juice, and sprinkle with chopped parsley. Toss gently and serve immediately.
# Expert Advice:
01 -
- The vegetables keep their crunch instead of turning into mush
- It makes even a simple weeknight dinner feel like something from a restaurant
02 -
- Crowding the pan steams the vegetables instead of sautéing them. Work in batches if your skillet is small.
- The vegetables keep cooking after you remove them from the heat. Take them off a little before you think they are done.
03 -
- Cut all the vegetables to similar thickness so they finish cooking together
- Pat the vegetables dry before adding them to avoid splattering