Flavorful Asparagus with Zucchini Squash (Printable version)
Tender seasonal vegetables sautéed with garlic and herbs for a bright, healthy Mediterranean side dish.
# 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 (or 1/2 teaspoon dried thyme)
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 - 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 stay bright and crisp instead of turning into mush
- Ready in under 30 minutes with almost zero prep work
02 -
- Overcooked asparagus turns gray and sad, so err on the side of crisp-tender
- The vegetables will continue cooking slightly after you remove them from the heat
03 -
- Cut all vegetables to similar thickness so they finish cooking at the same time
- Work in batches if your pan is crowded to avoid steaming instead of sautéing