Sautéed Asparagus with Zucchini and Yellow Squash

Servings

2–3 servings

Prep Time

10 minutes

Cook Time

12–15 minutes

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Ingredients

• 250 g asparagus, trimmed and cut into halves

• 1 medium zucchini, sliced into rounds

• 1 medium yellow squash, sliced into rounds

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• Salt, to taste

• Black pepper, to taste

• 1/4 teaspoon red chili flakes (optional)

• 2 tablespoons grated Parmesan cheese (optional)

• Fresh parsley, finely chopped

• Juice of 1/2 lemon (optional)

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Instructions

Step 1: Prepare the Vegetables

Wash and dry all vegetables. Trim the woody ends from the asparagus and slice zucchini and yellow squash into even rounds for uniform cooking.

Step 2: Sauté the Asparagus

Heat olive oil in a large skillet over medium heat.
Add asparagus and cook for 4–5 minutes, turning occasionally, until bright green and slightly tender.

Step 3: Add Zucchini and Squash

Add zucchini and yellow squash to the skillet.
Season with salt, black pepper, and chili flakes if using.
Cook for another 5–6 minutes, stirring gently, until the vegetables are tender with lightly golden edges.

Step 4: Add Garlic

Add minced garlic and sauté for 30–40 seconds until fragrant. Be careful not to burn it.

Step 5: Finish and Serve

Remove from heat. Sprinkle with grated Parmesan and chopped parsley.
Drizzle with lemon juice if desired and toss gently before serving.

Serve warm.

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Serving Suggestions

• Serve as a light side dish with grilled chicken, fish, or steak

• Enjoy as a vegetarian main with rice or quinoa

• Works well as a topping for pasta or toast

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Tips

• Do not overcook to keep vegetables vibrant and slightly crisp

• Use fresh vegetables for best texture and flavor

• A splash of butter at the end adds extra richness if desired