Yellow Squash with Tarragon

[Guest guest]

Yellow Squash with Tarragon

 

1 pound yellow squash or 2 medium, cut into half-moons 1/4-inch thick

 

Sauce:

2 tablespoons olive oil

1 clove garlic, pressed

3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried

1/2 teaspoon salt

4 scallions, sliced

 

In a saucepan with a steamer, steam the yellow squash for 4 minutes or until

tender.

Sauce: In a bowl, combine the olive oil, garlic, tarragon, and salt. Stir in

the scallions.

Toss the cooked yellow squash in the sauce and serve.

Makes 4 servings.