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Flavorful Asparagus with Zucchini and Squash

Flavorful Asparagus with Zucchini and Squash is a vibrant and nutritious side dish that showcases fresh vegetables in a delightful medley. This easy-to-make recipe highlights the natural sweetness of asparagus, zucchini, and squash, drizzled with rich olive oil and zesty lemon juice. Perfect for complementing any main course or enjoyed on its own, this dish promises to impress at both dinner parties and casual weeknight meals.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 bunch fresh asparagus (about 1 lb), trimmed
  • 2 medium zucchini, sliced into half-moons
  • 2 medium yellow squash, sliced into half-moons
  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Wash asparagus and trim off woody ends. Slice zucchini and yellow squash into half-moons.
  3. In a large bowl, toss asparagus, zucchini, and yellow squash with olive oil, minced garlic, lemon juice, salt, and pepper.
  4. Spread the vegetables on the baking sheet in a single layer and roast for 15-20 minutes until tender but crisp.
  5. Stir halfway through roasting for even cooking.
  6. Serve warm with an optional drizzle of extra lemon juice.
  • Author: Adriana
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 1 cup (150g)
  • Calories: 110
  • Sugar: 3g
  • Sodium: 180mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Substitute seasonal vegetables like bell peppers or eggplant for variety. Enhance flavor with herbs such as basil or parsley. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.