This colorful dish features fresh asparagus, zucchini, and squash tossed together for a tasty veggie medley. It’s light, healthy, and super easy to prepare!
Honestly, it’s like a little garden party on your plate! I love adding a sprinkle of garlic and some olive oil to really bring out those flavors. Yum! 😋
Key Ingredients & Substitutions
Asparagus: Fresh asparagus gives this dish a lovely crunch. If you can’t find asparagus, try broccoli or green beans for a similar texture and flavor.
Zucchini and Yellow Squash: Both veggies complement each other well. You could use just one or mix in other summer squashes like pattypan or even bell peppers for a colorful twist.
Baby Potatoes: While optional, they add heartiness. If you’re looking for a lighter option, skip them or substitute with sweet potatoes or cauliflower florets for great taste.
Olive Oil: It’s excellent for sautéing. If you prefer, avocado oil works too, as it has a similar flavor but a higher smoke point.
Thyme: Fresh thyme really shines here, but dried herbs work too. I enjoy using oregano or basil for a different flavor profile!
How Do You Get Perfectly Cooked Veggies?
Cooking the vegetables just right is key to this dish’s success. You want them tender yet crisp, bursting with fresh flavor. Here’s how to achieve that:
- Start by parboiling baby potatoes if you’re using them. This ensures they cook through without burning.
- Don’t overcrowd the skillet; this helps achieve a nice browning on the veggies.
- Stir occasionally and keep an eye on the veggies. They should take about 6-8 minutes to become tender, so taste test as you go.
- Once they’re caramelized, remove from heat right away to avoid overcooking.
How to Make Asparagus with Zucchini and Squash
Ingredients You’ll Need:
Fresh Vegetables:
- 1 bunch of fresh asparagus, trimmed and cut into 2-inch pieces
- 1 medium zucchini, sliced into rounds
- 1 medium yellow squash, sliced into rounds
- 1 cup baby potatoes, halved (optional but shown in image)
- 1 small onion, finely chopped (optional, adds flavor)
Flavorful Additions:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme or fresh thyme leaves
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 25 minutes total. It includes around 10 minutes for preparation and 15 minutes for cooking everything to perfection. Get ready for a delicious veggie medley!
Step-by-Step Instructions:
1. Prepare the Baby Potatoes:
If you’re using baby potatoes, start by boiling them. Place the halved potatoes in a pot of salted water and bring it to a boil. Cook for about 8 minutes or until they are just tender. Drain the potatoes and set them aside.
2. Heat the Skillet:
In a large skillet, heat the olive oil over medium heat. Let it warm up for a minute—this will help with cooking the vegetables nicely.
3. Sauté the Onion:
Add the finely chopped onion to the skillet. Sauté it for about 3-4 minutes until the onion turns translucent. This adds a wonderful depth of flavor to the dish.
4. Add Garlic:
Next, stir in the minced garlic. Cook it for about 30 seconds until you can smell that amazing aroma. Be careful not to let it burn!
5. Brown the Potatoes:
Now, add the parboiled baby potatoes to the skillet. Cook them for 5-7 minutes, stirring occasionally, until they begin to brown and get crispy edges. This adds a lovely texture to your dish.
6. Mix in the Veggies:
Add in the asparagus, zucchini, and yellow squash. Season everything with salt, black pepper, and thyme. Give it a good stir to coat the vegetables with the flavors.
7. Cook the Veggies:
Continue cooking for about 6-8 minutes, stirring occasionally. You want the vegetables to be tender but still crisp and slightly caramelized—delicious!
8. Final Touch:
Take the skillet off the heat and sprinkle fresh chopped parsley over the dish for a burst of color and freshness.
9. Serve and Enjoy:
Serve your asparagus, zucchini, and squash warm as a side dish or a light main course. Enjoy the vibrant flavors of spring!
Can I Use Frozen Vegetables for This Recipe?
While fresh vegetables are preferred for the best texture and flavor, you can use frozen asparagus, zucchini, and squash if that’s what you have on hand. Just remember to thaw and drain them well before cooking to avoid excess moisture in the skillet.
What Can I Substitute for Olive Oil?
If you don’t have olive oil, avocado oil is a great alternative due to its similar flavor profile and high smoke point. You could also use melted butter for a richer taste!
How Should I 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 until heated through. Add a splash of olive oil to help revive the flavors!
Can I Add Other Vegetables?
Absolutely! This recipe is versatile. Feel free to add bell peppers, carrots, or even green beans for an extra color and nutrition boost. Just adjust the cooking time slightly to ensure everything cooks evenly.
