Braised asparagus and zucchini with fetta

Braised asparagus and zucchini with fetta

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Braised asparagus and zucchini with fetta

The ingredient of Braised asparagus and zucchini with fetta

  1. 40g butter
  2. 2 garlic cloves, thinly sliced
  3. half of cup Massel chicken fashion liquid inventory
  4. 2 small zucchini, thickly sliced diagonally
  5. 1 small pink capsicum, sliced
  6. 2 bunches asparagus, trimmed
  7. 1/2 cup pitted Sicilian olives
  8. 50g feta, crumbled

The instruction how to make Braised asparagus and zucchini with fetta

  1. Melt butter in a big frying pan over medium warmness. Add garlic. Cook, stirring, for 1 minute or till aromatic. Add inventory. Bring to a simmer.
  2. Add zucchini, capsicum and asparagus. Cover. Reduce warmth to low. Simmer for six minutes, turning halfway in the course of cooking or until greens are simply gentle. Top with olives and fetta. Season with salt and pepper. Serve.

Nutritions of Braised asparagus and zucchini with fetta

fatContent: 171.602 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 3 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent:
cholesterolContent: 5 grams protein
sodiumContent: 31 milligrams cholesterol

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