A(sparagus) to Z(ucchini)

This asparagus zucchini dish is ready in 10 minutes. So delicious! There were no leftovers! Cooked in olive oil with a bit of butter added at the end of cooking, for added flavor. The butter is optional, as your diet allows.

Ingredients

Zucchini, one, 8-inch

Asparagus, 6 spears

Garlic, 3 cloves

Olive oil, 2 tablespoons

Butter, 1 tablespoon

Preparation

Rinse the zucchini. Slice into rounds, cutting larger ones in half. Place asparagus in a bowl of water and swish around. Drain. Remove hard end. Snap each asparagus spear into three pieces. Use a sauté or fry pan over medium heat. Add olive oil. Add in the zucchini and begin tossing with asparagus. Peel and slice garlic cloves thin. Add into the pan with asparagus and zucchini. Stir around. After five minutes, the zucchini will start to brown. Add butter, stir. Reduce heat to low. The result is the asparagus will be slightly crunchy. Total cook time is 10 minutes.