Rainbow Garden Toss

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Asparagus can be kept in the fridge for almost a week, if you'll wrap the bases in wet paper towels or I'll fit them in a container so they'll stand upright. Just be sure to leave about 1/2 to 1 inch of water.

Ingredients Nutrition

  • 1 lb asparagus, bias sliced into 1-inch pieces (3 cups)
  • 1 medium carrot, cut into julienne strips (1/2 cup)
  • 1 small summer squash (1 cup) or 1 small zucchini, halved lengthwise and sliced 1/4-inch thick (1 cup)
  • 4 teaspoons lemon juice
  • 1 tablespoon melted butter or 1 tablespoon melted butter
  • 14 teaspoon salt


  1. Place a steamer basket in a saucepan. Add water to just below the bottom of the steamer basket.
  2. Bring to boiling. Add asparagus and carrots, cover reduce heat. Steam for 5 minutes.
  3. Add yellow summer squash or zucchini. Steam 4 to 5 minutes more, or until crisp-tender. Transfer to a serving bowl.
  4. Meanwhile, combine the lemon juice, melted butter or margarine, dill, and salt.
  5. Pour over the vegetables and toss lightly.

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