Squash & Asparagus Medley

Name: Squash & Asparagus Medley with Lemon-Herb Crème Fraîche Bright, zesty, creamy. | 4 Servings
Yield: 2 servings
Ingredients: 12 oz Asparagus; 16 oz unit Yellow Squash; 1 Lemon; 1 oz Crème Fraîche; 1 tbsp Ranch Spice; 1 tsp Olive Oil; Salt; Black Pepper

with Lemon-Herb Crème Fraîche Bright, zesty, creamy. | 4 Servings

By Recipe0 System

Nothing says springtime quite like fresh produce and vibrant citrus flavors, so hop into the warmer weather with this delicious side. Here, seasonal veggies and lemon rounds are tossed with zesty Ranch Seasoning, then roasted to tender perfection. The best part? Rich crème fraîche gets dressed up with more herby seasoning and lemon for a bright, creamy topper. *Nutrition values are representative of a 1/4 bundle serving*

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Asparagus
16 oz unit Yellow Squash
1 Lemon
1 oz Crème Fraîche
1 tbsp Ranch Spice
1 tsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

5 steps

1

Adjust rack to middle position and preheat oven to 425 degrees.
2

Trim and discard bottom 1 inch from asparagus. Trim, peel, and cut squash lengthwise into sticks (like fries–ours were 3 inches long and ⅓-inch thick). Thinly slice half the lemon into rounds; halve remaining lemon.
3

In a medium bowl, toss asparagus, squash, and lemon rounds with a drizzle of olive oil and 2 teaspoons Ranch Seasoning; season with salt and pepper. Spread out in an even layer on a baking sheet and roast on middle rack until tender and lightly browned, 10-12 minutes.
4

Meanwhile, combine crème fraîche, ½ teaspoon Ranch Seasoning, and a squeeze of lemon juice.
5

Drizzle veggies with lemon-herb crème fraîche and serve.

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