Sautéed Zucchini & Asparagus with Capers, Butter & Lemon

Sautéed Zucchini & Asparagus

with Capers, Butter & Lemon

20 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. This duo of zucchini and asparagus—sautéed with garlic, capers, crushed red pepper, and fresh lemon juice—makes for a bright, seasonal accompaniment to any meal.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    160 Cals (est.)
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fresh
ingredients
Sautéed Zucchini & Asparagus with Capers, Butter & Lemon
Title
  • 1 Zucchini
  • ¾ lb Asparagus
  • 2 cloves Garlic
  • 1 Lemon
  • 1 bunch Mint
  • 1 Tbsp Capers
  • 1 oz Butter
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
How To: Quarter and Deseed a Lemon
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Cut the zucchini into 1/2-inch rounds. Peel and roughly chop 2 cloves of garlic. Snap off and discard the tough, woody stem ends of the asparagus; cut on an angle into 2-inch pieces (keeping the pointed tips intact). Quarter and deseed the lemon. Pick the mint leaves off the stems.

2 Start the vegetables

In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the zucchini rounds in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned.

3 Finish the vegetables & serve your dish

Flip the browned zucchini, then add the chopped garlic, capers, asparagus pieces, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined and softened. Turn off the heat; stir in the juice of 2 lemon wedges. Serve the finished vegetables garnished with the mint leaves (tearing just before adding). Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

Sautéed Zucchini & Asparagus

1 Prepare the ingredients

Wash and dry the fresh produce. Cut the zucchini into 1/2-inch rounds. Peel and roughly chop 2 cloves of garlic. Snap off and discard the tough, woody stem ends of the asparagus; cut on an angle into 2-inch pieces (keeping the pointed tips intact). Quarter and deseed the lemon. Pick the mint leaves off the stems.

2 Start the vegetables

In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the zucchini rounds in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned.

3 Finish the vegetables & serve your dish

Flip the browned zucchini, then add the chopped garlic, capers, asparagus pieces, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined and softened. Turn off the heat; stir in the juice of 2 lemon wedges. Serve the finished vegetables garnished with the mint leaves (tearing just before adding). Serve the remaining lemon wedges on the side. Enjoy!

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