Description
Garlic Butter Asparagus and Zucchini is a quick and flavorful side dish that combines the crunch of fresh asparagus with the softness of sautéed zucchini, all coated in a rich garlic butter sauce.
Ingredients
Scale
1 bunch Fresh Asparagus
2 large Medium Zucchini
3 tablespoons Unsalted Butter
4 cloves Fresh Garlic
1 tablespoon Olive Oil
1/2 lemon Lemon Juice
Salt and Pepper to taste
Optional pinch Red Pepper Flakes
Instructions
- Start by washing your produce and trimming the woody ends off the asparagus. Slice the zucchini into half-moons about half an inch thick
- Heat a large skillet over medium-high heat. Add the olive oil and two tablespoons of the butter
- Add the zucchini slices to the pan. Let them sear for about 3 minutes without moving them too much
- Toss the asparagus spears into the pan with the zucchini and cook for another 4 to 5 minutes, stirring occasionally
- Make a small well in the center, add the remaining tablespoon of butter and minced garlic. Sauté for about 60 seconds until fragrant
- Toss everything together, season with salt, black pepper, and optional red pepper flakes
- Remove from heat and squeeze fresh lemon juice over the vegetables. Serve hot
Notes
For best results, avoid overcrowding the pan and ensure high heat to prevent steaming and achieve good sear.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 145 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 15 mg