This colorful dish features fresh asparagus, zucchini, and squash, sautéed until tender. It’s a quick way to get your veggies in and makes any meal feel special!
Honestly, it feels like summer on a plate! I love serving this alongside grilled chicken for a tasty and healthy dinner. Plus, it only takes a few minutes to whip up—can’t beat that!
Key Ingredients & Substitutions
Asparagus: Fresh asparagus gives a lovely crunch. If it’s out of season or too pricey, consider green beans or snap peas as a substitute. Both add a nice texture!
Zucchini and Yellow Squash: These two add great color and flavor. You can swap them for other summer squash varieties like pattypan or even eggplant if you prefer.
Mushrooms: I love using cremini for their rich flavor, but button mushrooms work just as well. If you’re not a fan of mushrooms, try bell peppers or even some hearty tofu for a different twist.
Garlic: Fresh garlic really wakes up the dish! If you don’t have fresh garlic, garlic powder can be a handy substitute. Just use about a quarter of the amount.
Olive Oil: Olive oil is my go-to for sautéing, but you could use avocado oil or melted coconut oil for a different flavor profile. Just keep the heat in mind; some oils can smoke at high temperatures.
How Can I Ensure My Vegetables Are Cooked to Perfection?
Cooking veggies can be tricky, especially when you want them tender but not mushy. Here’s how to get them just right:
- Start with medium heat to allow for even cooking without burning. Olive oil can burn easily at high heat.
- Add ingredients in stages. Start with garlic and mushrooms since they take longer. After 5 minutes, add the zucchini and squash next, and follow with asparagus closer to the end.
- Keep everything moving! Stirring helps cook evenly and prevents sticking.
- For that nice tender-crisp bite, don’t overcook the asparagus. Bright green and slightly firm is the goal!
Simple Asparagus with Zucchini and Squash
Ingredients You’ll Need:
Vegetables:
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 medium zucchini, sliced into half-moons
- 2 medium yellow squash, sliced into half-moons
- 8 ounces mushrooms, sliced (such as cremini or button)
- 2 cloves garlic, minced
Seasoning and Garnish:
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- Optional: lemon juice for drizzling
How Much Time Will You Need?
This tasty dish takes about 10 minutes to prepare and 15 minutes to cook, totaling around 25 minutes. It’s quick and simple, making it perfect for a healthy side or a light meal!
Step-by-Step Instructions:
1. Heat the Olive Oil:
Start by getting a large skillet and place it over medium heat. Pour in the olive oil and let it warm up for a minute. This will help your vegetables cook nicely!
2. Sauté the Garlic:
Once the oil is hot, add the minced garlic to the skillet. Sauté it for about 30 seconds until it’s fragrant—but be careful not to let it burn!
3. Cook the Mushrooms:
Now, add the sliced mushrooms to the skillet. Stir them around and let them cook for about 5 minutes, until they’re softened and golden-brown. This adds so much flavor!
4. Add Zucchini and Squash:
Next, toss in the sliced zucchini and yellow squash. Stir everything together and let it cook for another 4-5 minutes, stirring occasionally, until they start to soften.
5. Include the Asparagus:
Now it’s time for the asparagus! Add the pieces to the skillet and cook for another 3-4 minutes until they’re bright green and tender-crisp. You want them to still have a nice crunch!
6. Season and Serve:
Season your veggies with salt and pepper to taste. If you like, squeeze a bit of fresh lemon juice over everything for a zesty kick. Remove from the heat and garnish with chopped parsley before serving.
Enjoy your delicious asparagus, zucchini, and squash dish as a side or over your favorite grains for a light meal!
Can I Use Frozen Vegetables Instead of Fresh?
Yes, you can use frozen asparagus, zucchini, and squash! Just be aware that frozen vegetables may release more water, so you might need to increase the cooking time slightly to get rid of the excess moisture. There’s no need to thaw them first; just add them directly to the skillet.
Can I Substitute Different Vegetables?
Absolutely! Feel free to swap in your favorite vegetables. Bell peppers, broccoli, or snap peas would make great additions. Just adjust the cooking times based on how long each vegetable takes to get tender. For example, bell peppers may need just a minute or two less than zucchini.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat or in the microwave, stirring occasionally until heated through. Adding a splash of water can help refresh the veggies and keep them from drying out.
Can I Add Protein to This Dish?
Definitely! You can add cooked chicken, tofu, or chickpeas for extra protein. If using raw protein, cook it in the skillet prior to adding the vegetables, ensuring everything is cooked through before serving.
