Wednesday, December 29, 2010

Squash and Asparagus Sauté

I really, really, really love yellow squash and I had some asparagus lying around that needed to be used up. Sometimes I invent stuff; it's kind of neat.



Squash & Asparagus Sauté
1 yellow squash, sliced into circles
10 asparagus stalks, bottom ends removed and cut into thirds
1 tbsp butter
1 tbsp oil 
salt & pepper to taste


In a frying pan that has a fitted lid, melt the butter into the oil. Add the squash and the asparagus, covering the vegetables. Stir occasionally, until the vegetables start to soften. When softened, remove the lid and continue cooking until the vegetables start to brown (I like mine almost burnt: see picture). Season the squash and asparagus with salt and pepper to taste. 



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