2 medium yellow summer squash, halved and cut into 1/4-inch slices
6 ounces fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1/4 cup white wine or vegetable broth
4-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.
Test Kitchen tip
This is a very adaptable recipe depending on what's in season. Substitute some zucchini, different colors of peppers, and even some fresh green beans.
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Average Rating:
Jo
May 26, 2020
No comment left
NH-rescue
Jun 4, 2018
Loved the way it used vegetables that are in season at the same time! We added zucchini as well. The red peppers added nice color. A tasty way to use lots of vegetables!
aug2295
Mar 19, 2018
Simple & really tasty. I threw in a little marjoram.
Reviews
No comment left
Loved the way it used vegetables that are in season at the same time! We added zucchini as well. The red peppers added nice color. A tasty way to use lots of vegetables!
Simple & really tasty. I threw in a little marjoram.