Sautéed Spring Vegetables

Ingredients

• 1 tbspcanola oilAmount1 tbspIngredientcanola oil
• 1large shallotAmount1Ingredientlarge shallot, thinly sliced, thinly sliced
• 1zucchiniAmount1Ingredientzucchini, cut into 1/2-inch pieces, cut into 1/2-inch pieces
• 1summer squashAmount1Ingredientsummer squash, cut into 1/2-inch pieces, cut into 1/2-inch pieces
• 1/2 lb(6-8 spears) asparagusAmount1/2 lbIngredient(6-8 spears) asparagus, cut into 1-inch pieces, cut into 1-inch pieces
• 8 ozmushroomsAmount8 ozIngredientmushrooms, sliced, sliced
• 4 tbspbutterAmount4 tbspIngredientbutter
• 1/2 tspsaltAmount1/2 tspIngredientsalt
• 1/4 tsppepper
• 1/2 tspcelery seedAmount1/2 tspIngredientcelery seed
• 1/2 tspmarjoramAmount1/2 tspIngredientmarjoram

Instructions

1. 1

   In a large pan over medium heat, add the oil and shallots, cooking about 2 minutes, until lightly browned. Add the zucchini, squash, asparagus, mushrooms, butter, salt, pepper, celery seedAmount1/2 tspIngredientcelery seed, and marjoram; continue cooking for about 15 minutes or until cooked through and desired texture is reached, stirring occasionally. Add additional butter if necessary to prevent sticking.