Sizzling Spring Garden Medley: Flavorful Asparagus with Zucchini and Squash
A vibrant, buttery sauté of fresh asparagus, zucchini, and yellow squash infused with garlic and bright lemon juice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Sautéing
- Cuisine: American/Mediterranean
Ingredients
Scale
- 1 bunch asparagus, trimmed
- 2 medium zucchinis, sliced into half-moons
- 2 medium yellow squashes, sliced into half-moons
- 4 cloves garlic, minced
- 3 tbsp unsalted butter
- 1/2 lemon, juiced
- 1 handful fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Melt butter in a large skillet over medium heat and sauté minced garlic until fragrant.
- Add asparagus spears and sear for 3-4 minutes until lightly blistered.
- Stir in sliced zucchini and yellow squash, cooking for another 5-7 minutes until tender-crisp.
- Pour in the lemon juice and stir to deglaze the pan.
- Fold in chopped parsley and season with salt and pepper.
- Remove from heat and serve immediately.