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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.
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This meal was designed in collaboration with nutritionists with your holistic health in mind.
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
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.
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