Flavorful Asparagus with Zucchini Squash (Print Version)
Tender asparagus, zucchini, and yellow squash sautéed with garlic and fresh herbs create a vibrant Mediterranean medley ready in 25 minutes.
# What You Need:
→ Vegetables
01 - 1 bunch asparagus (approximately 11 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
# How-To:
01 - Heat olive oil in a large skillet over medium heat until shimmering.
02 - Add minced garlic and sauté for 30 seconds until fragrant but not browned.
03 - Add asparagus, zucchini, and yellow squash to the skillet. Cook, stirring occasionally, for 7 to 9 minutes until vegetables are just tender but still bright in color.
04 - Stir in thyme, lemon zest, salt, and pepper. Continue cooking for 1 to 2 minutes to meld flavors.
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 bright color and satisfying crunch instead of turning mushy
- Fresh lemon and herbs make ordinary vegetables taste like something from a restaurant
02 -
- Do not overcrowd the pan or the vegetables will steam instead of getting those nice golden edges
- The vegetables continue cooking after you remove them from heat, so err on the side of slightly underdone
03 -
- Cut your vegetables on a diagonal for more surface area and better browning
- Let the vegetables sit undisturbed for a minute between stirs to develop golden spots