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Summer Squash Saute With Asparagus

American.Gourmet's picture
Ingredients
  Milk 1⁄2 Cup (8 tbs)
  Salad oil 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), slivered
  Summer squash 1⁄2 Pound, sliced to make 1 1/2 cups
  Frozen asparagus spears 10 Ounce (1 Package)
  Butter/Margarine 2 Tablespoon
  Lemon wedges 4
Directions

1. Make Batter: In medium bowl, with rotary beater, beat flour with salt, pepper, and milk until smooth.
2. Slowly heat oil in medium skillet. Add garlic; saute until golden-brown. Then remove the garlic, and discard.
3. Dip squash in batter, coating completely. Then saute, in hot oil, until golden—2 to 3 minutes on each side.
4. Drain squash well on paper towels. Keep warm.
5. Meanwhile, cook asparagus as package label directs. Drain.
6. To serve: Arrange asparagus around squash on platter. Dot asparagus with butter. Garnish with lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Interest: 
Summer, Gourmet
Restriction: 
Vegetarian
Ingredient: 
Squash
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
2

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