Asparagus and Zucchini Sauté

READY IN: 40mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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