Flavorful Asparagus with Zucchini Squash (Printable)
Colorful seasonal vegetables sautéed with garlic and herbs for a bright, healthy side.
# 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 (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
# How-to Steps:
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 Pointers:
01 -
- It turns ordinary vegetables into something you actually want seconds of
- The cooking method preserves that satisfying crisp tender texture
02 -
- Overcooked garlic turns bitter so keep an eye on it during those first 30 seconds
- The vegetables should still have a slight crunch when they are done
03 -
- Do not crowd the pan or the vegetables will steam instead of sauté
- Let the skillet get hot again before adding each batch if cooking in two rounds