- Prepare Asparagus: Peel any spears thicker than 1/2 inch. Cut off tips (top 1 to 2 inches) and reserve. Trim off and discard asparagus ends (bottom 1 to 2 inches) or where spears appear woody. Chop remaining spears into 1/2 inch pieces.
- Cook Asparagus Tips: Melt 1.5 tablespoons butter in large pot over medium-high heat. Add asparagus tips and cook until tender, about 2 minutes, stirring occasionally. Transfer tips to plate.
- Soften Vegetables: Add chopped asparagus spears, zucchini, salt, and 1.5 tablespoons butter to now-empty pot. Stirring occasionally, cook until vegetables are softened, about 10 minutes. Add water and bring to boil. Boil until vegetables are very tender, about 5 minutes. Turn off heat.
|Makes 4 Servings|
|Amount Per Serving (1.5 cups):|
|Calories 170 (75% from fat)|
|Total Fat 14g||22%|
|Saturated Fat 9g||45%|
|Net Carb 4.5g|
|Total Carb 9g||3%|
|Dietary Fiber 4.5g||18%|