Sautéed Asparagus with Zucchini and Squash Perfection

This vibrant Asparagus with Zucchini and Squash dish brings a burst of color and nutrition to your dinner table, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Side Dishes

Cuisine American

Servings servings

Calories 120 kcal

Equipment

large skillet

Ingredients

For the Vegetables

1 bunch Fresh asparagus Trimmed and cut into 2-inch pieces
2 medium Zucchinis Sliced into half-moons
2 medium Yellow squashes Sliced into half-moons

For Cooking

2 tablespoons Olive oil Extra virgin recommended
to taste Salt Adjust to preference
to taste Pepper Freshly ground for best flavor

Instructions

Preparation Steps

Wash the fresh asparagus, zucchini, and squash under cold water. Trim the tough ends of the asparagus, and cut it into 2-inch pieces. Slice zucchini and squash into half-moons.
Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
Add asparagus to the skillet and sauté for 2-3 minutes until tender-crisp.
Toss in the zucchini and squash, cooking for another 5-7 minutes until vegetables are tender but still crunchy.
Season with salt and pepper, stirring to distribute the flavors evenly.
Remove from heat and transfer vegetables to a serving platter. Enjoy fresh!

Notes

For best results, use fresh vegetables and cut them evenly to ensure uniform cooking. This dish can be served warm or at room temperature.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 200mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 700IUVitamin C: 35mgCalcium: 40mgIron: 1mg

Keyword Asparagus with Zucchini and Squash, easy recipes, healthy meals, sautéed vegetables, spring recipes, vegetable dish

Tried this recipe?Let us know how it was!