Squash & Asparagus Medley with Lemon-Herb Crème Fraîche
Bright, zesty, creamy. | 4 Servings
- Milk
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
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
Cooking Steps
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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Some found the lemon flavor quite strong and preferred cutting back on it; others loved the zesty, herby result when the seasoning was balanced well.
- Ease of prep: Quick and simple to roast, though a few noted the squash and asparagus have different cooking times — adding the squash first and the asparagus a few minutes later helps both cook evenly without going soggy.
- Suggestions: Thin the crème fraîche with a few teaspoons of water or milk to reach a drizzleable consistency; roasting the lemon slices directly on the vegetables can turn bitter, so squeeze juice over instead. Some preferred skipping the crème fraîche altogether and enjoyed the roasted veggies on their own.
- Leftovers: Best cooked and eaten on the day of prep, as the vegetables soften further when stored.
Reviews from our home cooks
The squash was already mushy when it arrived, and I had to throw one away. Also, the crème fraîche does not make a drizzling consistency, not even with extra lemon juice. It's not terrible, but not really worth the money or effort, and a bit of a letdown for how good it looked in the recipe picture.
This was amazing! The crème fraiche wasn't sent to me but I replaced it with Mexican crema and it still tasted great!
This made a generous amount! The asparagus was super fresh.
This was amazing! Even my meat loving husband enjoyed this one. The recipe is a keeper.
I didn't make the squash thin enough so it was not as "cooked" as the rest of the meal. I still can't get the consistency correct with the drizzling sauces.
Tasty but the veggies got a little soggy. Plus, we had to add water to get the sauce to drizzle, but that wasn't a step.
Nice to have vegetable sides for meals that are light on veg and heavy on starch, says wife. Husband says, who needs that stuff? Haha.
This was very good. I did not peel the squash, as it is pictured with the skin on. I was expecting both zucchini and yellow squash, but only got zucchini.
Why would you peel the squash?? The asparagus came out just right but the squash came out mushy. Next time put the asparagus in first then a few minutes later add the squash. Also removing the squash seeds is better.
Squash needs more cooking time than the asparagus, ended up over cooking the asparagus.
