Flavorful Asparagus with Zucchini Squash (Printable Version)

Tender asparagus, zucchini, and yellow squash sautéed with garlic and fresh herbs for a vibrant, healthy Mediterranean side.

# What You'll Need:

01 - 1 bunch asparagus, trimmed and cut into 2-inch pieces

02 - 1 medium zucchini, sliced into half-moons

03 - 1 medium yellow squash, sliced into half-moons

04 - 2 tablespoons olive oil

05 - 2 cloves garlic, minced

06 - 1 tablespoon fresh parsley, chopped

07 - 1 teaspoon fresh thyme leaves

08 - 1/2 teaspoon lemon zest

09 - 1/2 teaspoon salt

10 - 1/4 teaspoon freshly ground black pepper

11 - 1 tablespoon lemon juice

01 - Heat olive oil in a large skillet over medium heat.

02 - Add minced garlic and sauté for 30 seconds until fragrant but not browned.

03 - Add asparagus, zucchini, and yellow squash. Cook, stirring occasionally, for 7-9 minutes until vegetables are just tender but still bright.

04 - Stir in 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.

01 -

The way the vegetables keep their distinct personalities instead of turning into mush
That moment when the garlic hits warm olive oil and your entire kitchen wakes up
How something so simple makes people assume youve been cooking for hours

02 -

Overcrowding the pan will steam your vegetables instead of sautéing them, work in batches if necessary
Lemon juice can dull the bright green color if added too early, always add it at the very end
Different vegetables cook at different rates so cutting everything to similar sizes helps them finish together

03 -

Dry your vegetables thoroughly before cooking, water clinging to the surface will cause steaming instead of that nice golden color
Let the pan get properly hot before adding anything, cold pans lead to soggy vegetables