Flavorful Asparagus with Zucchini and Squash (Print version)
Tender asparagus, zucchini, and yellow squash sautéed with garlic and fresh herbs create this vibrant Mediterranean vegetable medley.
# What you'll need:
→ Vegetables
01 - 1 bunch asparagus (about 10-12 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
# Method:
01 - Pour olive oil into a large skillet and warm over medium heat until shimmering.
02 - Add minced garlic to the hot oil and cook for 30 seconds until fragrant, being careful not to let it brown.
03 - Add asparagus pieces, zucchini, and yellow squash to the skillet. Stir occasionally and cook for 7-9 minutes until vegetables are tender-crisp and brightly colored.
04 - Sprinkle in thyme leaves, lemon zest, salt, and pepper. Continue cooking for 1-2 minutes to meld flavors.
05 - Remove skillet from heat, drizzle with fresh lemon juice, and scatter chopped parsley over top. Toss gently to combine and serve while warm.
# Expert advice:
01 -
- The vegetables stay bright and crisp, never mushy or sad
- It comes together in under twenty minutes but looks like you tried much harder
- The lemon and herbs make everything taste surprisingly fancy
02 -
- Overcooked asparagus is sad and limp, so taste a piece after seven minutes and err on the side of slightly underdone
- Crowding the pan steams the vegetables instead of sauteing them, so use a large enough skillet or cook in batches
- Lemon juice can dull the bright green color if added too early, so always save it for the very end off the heat
03 -
- Pat your vegetables dry before cooking so they sear rather than steam in the pan
- Room temperature vegetables cook more evenly than cold ones straight from the fridge