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Ingredients:

2 cups asparagus spears, chopped
2 cups zucchini, peeled and cubed
2 tablespoons butter
1 cup sliced mushrooms
1/8 teaspoon dill weed

Sauté asparagus and zucchini in butter until crisp-tender add mushrooms and dill weed, stirring until mushrooms are golden and warmed through.


From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

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