Asparagus and Zucchini Sauté |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This was a veggie delight I came up with on spur of the moment and I’m so glad I was inspired. It is so easy, the flavors are all natural and come together to make a nice rich flavorsome juice which is why no extra spices are needed. I hope you like it. Ingredients:
2 tablespoons butter |
2 garlic cloves (finely chopped) |
1 leek (sliced 1/2 thick) |
4 large mushrooms (sliced) |
1/2 lb asparagus |
1 small zucchini (unpeeled) |
1 medium tomato |
salt & freshly ground black pepper |
grated fresh parmesan cheese (to garnish) |
Directions:
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 sauté until browned.
5. Add mushrooms to the fry pan and sauté 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.
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