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    You are in: Home / Recipes / Asparagus and Zucchini Sauté Recipe
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    Asparagus and Zucchini Sauté

    Asparagus and Zucchini Sauté. Photo by Summerwine

    1/1 Photo of Asparagus and Zucchini Sauté

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Summerwine's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Slice the zucchini in half and then slice up in bite-size chunks.
    3. 3
      Melt the butter in a frying pan.
    4. 4
      Add finely chopped garlic, slice leeks and sauté until browned.
    5. 5
      Add mushrooms to the fry pan and sauté for 3-5 minutes.
    6. 6
      Add asparagus (except for tips) and zucchini to the fry pan.
    7. 7
      Add salt and fresh ground black pepper.
    8. 8
      Cover and simmer until tender; about 10 minutes.
    9. 9
      Add tomatoes and asparagus tips and cook for a further 5 minutes until the tomatoes are cooked but not mushy.
    10. 10
      Garnish with grated fresh parmesan cheese.

    Ratings & Reviews:

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    Nutritional Facts for Asparagus and Zucchini Sauté

    Serving Size: 1 (174 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 189.0
     
    Calories from Fat 110
    58%
    Total Fat 12.3 g
    18%
    Saturated Fat 7.4 g
    37%
    Cholesterol 30.5 mg
    10%
    Sodium 118.3 mg
    4%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 4.9 g
    19%
    Sugars 6.6 g
    26%
    Protein 6.3 g
    12%

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