Description
There’s something incredibly comforting about preparing fresh vegetables that celebrate the season. For me, this asparagus with zucchini and squash dish brings back memories of early spring farmers markets and family dinners where the table overflowed with colorful produce. My grandmother always believed that the best meals came straight from the garden, and this dish feels like a little tribute to her wisdom.
She’d gather zucchini and squash from her backyard in the early morning, still cool with dew, and combine them with tender asparagus picked from the neighbor’s garden. It was simple, nourishing, and always full of flavor. This recipe carries that same spirit—fresh ingredients, uncomplicated prep, and a whole lot of love in every bite.
This veggie medley is the perfect side for a cozy weeknight dinner, a springtime brunch, or even a light lunch if you’re keeping things fresh and wholesome. Whether you’re pairing it with roasted chicken, grilled fish, or simply enjoying it on its own, this dish adds a vibrant pop of color and flavor to your plate.
Ingredients
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 medium zucchini, sliced into half-moons
1 yellow squash, sliced into half-moons
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon paprika
Salt and black pepper, to taste
Instructions
Step 1: Prep your veggies
Start by trimming the woody ends off the asparagus and cutting them into roughly 2-inch pieces. Slice the zucchini and yellow squash into thin half-moons—about ¼ inch thick works best so they cook evenly but still hold a bit of bite. I like to keep the skins on for extra color and texture.
Step 2: Heat things up
In a large skillet or sauté pan, heat the olive oil over medium heat. Give it a minute or two to warm up—when it shimmers slightly, it’s ready.
Step 3: Sauté the asparagus
Add the asparagus pieces to the pan first. Since they’re a bit firmer than zucchini or squash, they need a minute or two of a head start. Let them cook for about 3 minutes, stirring occasionally until they start to soften.
Step 4: Add in zucchini and squash
Toss in your zucchini and yellow squash. Stir gently to combine with the asparagus. Sprinkle over your garlic powder, onion powder, thyme, paprika, salt, and pepper. The paprika adds a subtle warmth, while the thyme brings that classic herby goodness.
Step 5: Cook until tender
Continue to sauté everything together for another 5–7 minutes, or until the zucchini and squash are tender but not mushy. You want them to still have a little bite—no one likes soggy veggies!
Step 6: Taste and finish
Give everything a taste and adjust the seasoning if needed. I usually finish with a little extra sprinkle of salt and a crack of fresh black pepper.
Optional: Garnish with a few fresh herbs like chopped parsley or basil for a fresh finish if you have them on hand.
Notes
This dish is best served warm, but leftovers are just as delicious. You can toss them into a cold pasta salad or enjoy them with some quinoa or couscous the next day.