Asparagus with Zucchini and Squash (Printable)

Tender asparagus, zucchini, and squash sautéed with garlic and herbs in a colorful medley.

# What You’ll Need:

→ Vegetables

01 - 1 bunch asparagus (approximately 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 Make:

01 - Pour olive oil into a large skillet and warm over medium heat until shimmering.
02 - Add minced garlic to the heated oil and cook for 30 seconds until fragrant, taking care not to brown or burn it.
03 - Add asparagus pieces, zucchini, and yellow squash to the skillet. Cook for 7 to 9 minutes, stirring occasionally, until vegetables are tender-crisp and maintain their bright color.
04 - Sprinkle in thyme leaves, lemon zest, salt, and black pepper. Stir well and continue cooking for an additional 1 to 2 minutes to meld flavors.
05 - Remove skillet from heat, drizzle with lemon juice, and scatter chopped parsley over the top. Toss gently to combine and serve immediately while warm.

# Expert Advice:

01 -
  • The vegetables keep their bright colors and satisfying crunch instead of turning mushy
  • You can throw this together in under 30 minutes while your main cooks
  • The lemon and herbs make even ordinary vegetables taste restaurant special
02 -
  • Do not overcrowd the pan or the vegetables will steam instead of sauté and lose that gorgeous caramelized edge
  • Let the pan get back up to heat between each toss so each vegetable side gets proper contact with the hot surface
  • The vegetables will continue cooking slightly from residual heat so remove them while they still have some resistance when pierced
03 -
  • Work quickly once the vegetables hit the pan because every minute of cooking time reduces their fresh snap
  • Taste and adjust the lemon juice and salt at the very end because acidity and saltiness amplify as the vegetables cool slightly

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