Asparagus And Zucchini Sauté – a delicious recipe with butter, garlic, mushrooms, asparagus, zucchini, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut off stalk ends of asparagus and throw away. Cut off tips and reserve in bowl. Cut the remaining stalk in halves or thirds (your discretion).
2
Slice the zucchini in half and then slice up in bite-size chunks.
3
Melt the butter in a frying pan.
4
Add finely chopped garlic, slice leeks and saute until browned.
5
Add mushrooms to the fry pan and saute for 3-5 minutes.
6
Add asparagus (except for tips) and zucchini to the fry pan.
7
Add salt and fresh ground black pepper.
8
Cover and simmer until tender; about 10 minutes.
9
Add tomatoes and asparagus tips and cook for a further 5 minutes until the tomatoes are cooked but not mushy.
10
Garnish with grated fresh parmesan cheese.
164
kcal
Calories
6
g
Fat
23
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons butter, 2 garlic cloves (finely chopped), 1 leek (sliced 1/2 thick), 4 large mushrooms (sliced), and more.
Yes, Asparagus And Zucchini Sauté falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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