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What’s better than plain old asparagus? Asparagus paired with zucchini and squash!

This veggie trio makes a perfect side dish that’s quick to prepare and tastes great with almost any main course. Whether you’re trying to eat more vegetables or just looking for something new to serve at dinner, this combination hits the spot. Trust me, even the kids might give these green gems a chance when they’re cooked up together like this.

asparagus with zucchini and squash — Image: mollyshomeguide.com / Photographer Molly

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Suggestions for Ingredient Substitution

Asparagus can be replaced with green beans or broccoli florets for a similar texture and nutritional profile. Adjust cooking time slightly, as green beans may need longer and broccoli shorter. Zucchini and yellow squash can be substituted with other summer squashes like pattypan or crookneck squash, maintaining a similar flavor and texture. Button mushrooms can be swapped for cremini or shiitake mushrooms for a more intense flavor. If using dried mushrooms, rehydrate them before cooking. Fresh rosemary can be replaced with dried rosemary, using one-third the amount, or with fresh thyme for a different but complementary herb flavor. These substitutions allow for flexibility while preserving the dish’s overall character and nutritional value.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 400-450
Protein: 10-15 g
Fat: 30-35 g
Carbohydrates: 30-35 g

Ingredients

1 pound asparagus
2 zucchinis
2 yellow squashes
3 cloves of garlic
6 button mushrooms
2 tablespoons fresh rosemary
2 tablespoons dried parsley
2 tablespoons olive oil

Step 1: Preheat the Oven

Begin by preheating your oven to 425°F (220°C).

This ensures that your vegetables will cook evenly and develop a nice roasted texture.

Step 2: Prepare the Vegetables

Dice the zucchini and yellow squash into 1-inch cubes for uniform cooking.

Cut the asparagus into 2-inch lengths.

Peel and mince the garlic cloves to release their flavor.

Slice the mushrooms to your preferred thickness.

Step 3: Assemble the Vegetable Mixture

In a medium oven pan, combine all the prepared vegetables: zucchini, yellow squash, asparagus, garlic, and mushrooms.

Make sure they are evenly distributed for consistent cooking.

Step 4: Season and Dress

Drizzle a generous amount of olive oil over the mixed vegetables.

Sprinkle with rosemary and dried parsley for added flavor.

Toss the vegetables to ensure they are well-coated with the oil and spices.

Step 5: Roast the Vegetables

Place the pan in the preheated oven and bake for 30-40 minutes.

Stir about halfway through the cooking time to promote even roasting.

Remove the pan from the oven once the vegetables are tender and have a golden, roasted appearance.

Step 6: Serve and Enjoy

Once the vegetables are perfectly roasted, take them out of the oven and allow them to cool slightly.

Serve them as a delicious side dish or incorporate them into your favorite recipes.

Enjoy the vibrant flavors!