Sautéed Zucchini & Asparagus with Capers, Butter & Lemon

Sautéed Zucchini & Asparagus

with Capers, Butter & Lemon

20 MIN
$10.99 Serves 2-4
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite 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, verdant accompaniment to any meal.
CLICK FOR RECIPE CARD

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    160 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 oz Salted Butter
time-saving
tips & techniques
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 the vegetables are 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

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 the vegetables are 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!

Browse Steps
1 of 3