Asparagus, Squash & Red Pepper Saute
The appealing vegetable trio is enlivened by a wine-scented saute. —Deirdre Cox, Kansas City, Missouri
Test Kitchen tip
Ingredients
- 2 medium sweet red peppers, julienned
- 2 medium yellow summer squash, halved and cut into 1/4-inch slices
- 6 ounces fresh asparagus, trimmed and cut into 1-1/2-inch pieces
- 1/4 cup white wine or vegetable broth
- 4-1/2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
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1In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.
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