Packed with healthy veggies like asparagus, zucchini, and squash, this traditional Southern side makes the perfect potluck dish.
2 tablespoons salted butter
1 tablespoon finely chopped garlic
1 pound thin asparagus, trimmed and cut into 1-inch pieces
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup diced yellow squash
1 cup diced zucchini
1/2 cup loosely packed fresh basil leaves, torn
2 ounces shaved pecorino Romano cheese
How to Make It
Melt butter in a large skillet over medium-high. Add garlic, and cook, stirring constantly, 30 seconds. Add asparagus, salt, and pepper to skillet; cook, stirring constantly, 2 to 3 minutes. Add squash and zucchini to skillet; cook, stirring constantly, until vegetables are tender, about 2 minutes. Remove skillet from heat; stir in basil and half of cheese. Sprinkle with remaining half of cheese to serve.