This colorful dish of asparagus, zucchini, and squash is a fresh and tasty side that brightens up any meal. The veggies are lightly sautéed to keep them crisp and flavorful!
I simply love how quick and easy it is to make! Just a splash of olive oil and a sprinkle of salt, and you’ve got a delicious side ready in no time. Perfect with any dinner! 🥦
Key Ingredients & Substitutions
Asparagus: Fresh asparagus adds a nice crunch and earthy flavor. If it’s out of season, you can substitute with green beans or snap peas for a similar effect.
Zucchini and Yellow Squash: Both are great for adding tenderness and moisture. If you can’t find them, feel free to use other summer squash varieties like pattypan or even bell peppers!
Olive Oil: It’s perfect for sautéing vegetables. For a different flavor, try avocado oil or even melted coconut oil, though it may alter the taste slightly.
Garlic: Fresh garlic is a must for flavor. If you don’t have any, garlic powder can work in a pinch, but use about a quarter of the amount.
Fresh Herbs: I love using parsley or chives for a fresh kick. If you prefer dried herbs, go for thyme or oregano. Just remember to use less since dried herbs are more concentrated.
How Do You Get the Vegetables to Cook Perfectly?
Cooking the vegetables just right is key to keeping their flavor and crunch. Start by cutting everything into similar sizes for even cooking. Here’s how to get those veggies tender without turning them mushy:
- Heat your skillet on medium heat before adding oil. This ensures an even cook.
- Sauté the garlic first for just 30 seconds. Be careful—burned garlic can taste bitter.
- Cook zucchini and yellow squash for about 4-5 minutes before adding asparagus. This gives them a head start as they take longer to soften.
- Once you add asparagus, remember to stir occasionally. You want them tender yet still bright green for that nice pop of color.
How to Make Asparagus with Zucchini and Squash
Ingredients You’ll Need:
Fresh Vegetables:
- 1 bunch fresh asparagus, trimmed and cut into 2-3 inch pieces
- 1 medium zucchini, sliced into rounds
- 1 medium yellow squash, sliced into rounds
Cooking Essentials:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
Fresh Herbs & Optional Extras:
- 2 tablespoons fresh parsley, chopped (or fresh chives)
- Optional: juice of half a lemon or a splash of balsamic vinegar for brightness
How Much Time Will You Need?
This quick and delicious recipe takes about 10 minutes of prep and around 10-15 minutes of cooking time, making your total time roughly 20-25 minutes from start to finish. Perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing your asparagus thoroughly. Trim off the tough ends and cut the stalks into 2-3 inch pieces. Next, slice the zucchini and yellow squash into even rounds so they cook evenly. Having everything ready before you start cooking will make the process seamless!
2. Heat the Olive Oil:
In a large skillet, pour in the olive oil and heat it over medium heat. You want it hot enough to sauté but not so hot that it starts smoking. This is key to getting those veggies nice and tender without burning them.
3. Sauté the Garlic:
Once the oil is hot, add the minced garlic. Sauté for about 30 seconds, stirring constantly, until the garlic is fragrant but not browned. Be careful, as burnt garlic can taste bitter!
4. Add Zucchini and Yellow Squash:
Now, toss in the sliced zucchini and yellow squash. Cook them for about 4-5 minutes, stirring occasionally. You want them to start browning and softening up a bit without losing their shape.
5. Include the Asparagus:
Next, add your asparagus pieces to the skillet. Cook for another 4-5 minutes, tossing gently, until everything is tender but the asparagus is still a vibrant green and crisp. This is where all the flavors come together!
6. Season and Garnish:
Once the vegetables are cooked to your liking, sprinkle with salt and black pepper to taste. Take the skillet off the heat and sprinkle the chopped fresh parsley (or chives) over everything for a lovely pop of color and flavor.
7. Add a Final Touch:
If you like a bit of brightness, you can squeeze fresh lemon juice or add a splash of balsamic vinegar. Toss everything gently to combine. This will elevate the dish’s flavor!
8. Serve and Enjoy:
Your Asparagus with Zucchini and Squash dish is now ready to be served! Enjoy it warm as a delightful side dish or light main course. It’s healthy, colorful, and oh-so-tasty!
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to substitute asparagus, zucchini, and yellow squash with other vegetables like bell peppers, carrots, or broccoli based on your preference or what you have on hand.
How Do I Store Leftover Asparagus with Zucchini and Squash?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat to preserve the texture, stirring occasionally.
Can I Make This Dish Vegan?
This recipe is already vegan! Just ensure the olive oil and any optional additions are vegan-friendly. Enjoy it guilt-free!
What Can I Serve With Asparagus, Zucchini, and Squash?
This dish pairs wonderfully with grains like quinoa, rice, or couscous. For a heartier option, serve it alongside grilled chicken or fish for a complete meal.
