Flavorful Asparagus with Zucchini Squash (Printable)
A vibrant medley of tender asparagus, zucchini, and yellow squash sautéed with garlic and fresh herbs for a flavorful, healthy side dish.
# What You'll Need:
→ Vegetables
01 - 1 bunch asparagus (about 10.5 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
# Step-by-step:
01 - Heat the olive oil in a large skillet over medium heat.
02 - Add the minced garlic and sauté for 30 seconds, until fragrant but not browned.
03 - Add the asparagus, zucchini, and yellow squash to the skillet. Cook, stirring occasionally, for 7–9 minutes, until the vegetables are just tender but still bright.
04 - Stir in the 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.
# Expert Advice:
01 -
- Ready in under 30 minutes with almost zero effort
- The vegetables stay bright and crisp, not sad and soggy
- Lemon and herbs make simple vegetables taste restaurant worthy
02 -
- Overcooked squash turns to mush quickly, so check for tenderness after 7 minutes
- The lemon juice should go in after the heat is off or the bright flavor fades
- Dried thyme works in a pinch, but fresh really makes this dish sing
03 -
- Cut your vegetables to similar sizes so they finish cooking together
- Room temperature vegetables cook more evenly than cold ones from the fridge