Squash & Asparagus Medley with Lemon-Herb Crème Fraîche
Bright, zesty, creamy. | 4 Servings
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
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Asparagus
16 ounce
Yellow Squash
1 unit
Lemon
1 ounce
Crème Fraîche
(Contains: Milk)
1 tablespoon
Ranch Spice
Not included in your delivery
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Instructions
Adjust rack to middle position and preheat oven to 425 degrees.
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.
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.
Meanwhile, combine crème fraîche, ½ teaspoon Ranch Seasoning, and a squeeze of lemon juice.
Drizzle veggies with lemon-herb crème fraîche and serve.