Rainbow Garden Toss

6 ingredients
10 steps

Ingredients

  • 1 lb asparagus, bias sliced into 1-inch pieces (3 cups)
  • 1 medium carrot, cut into julienne strips (1/2 cup)
  • 1 small summer squash (1 cup) or 1 small zucchini, halved lengthwise and sliced 1/4-inch thick (1 cup)
  • 4 teaspoons lemon juice
  • 1 tablespoon melted butter or 1 tablespoon melted butter
  • 14 teaspoon salt

Directions

  1. 1
    Place a steamer basket in a saucepan.
  2. 2
    Add water to just below the bottom of the steamer basket.
  3. 3
    Bring to boiling.
  4. 4
    Add asparagus and carrots, cover reduce heat.
  5. 5
    Steam for 5 minutes.
  6. 6
    Add yellow summer squash or zucchini.
  7. 7
    Steam 4 to 5 minutes more, or until crisp-tender.
  8. 8
    Transfer to a serving bowl.
  9. 9
    Meanwhile, combine the lemon juice, melted butter or margarine, dill, and salt.
  10. 10
    Pour over the vegetables and toss lightly.

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