Wash the fresh asparagus, zucchini, and yellow squash under cool water. Trim the tough ends of the asparagus and cut it into 2-inch pieces. Slice both the zucchinis and squashes into half-moons.

Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Allow the oil to heat until it shimmers slightly.

Add the prepared asparagus pieces to the skillet and sauté for about 2-3 minutes until they begin to soften and turn a bright green.

Toss in the sliced zucchini and yellow squash. Cook them together for an additional 5-7 minutes until tender yet slightly crunchy.

Sprinkle salt and pepper over the sautéed vegetables according to your taste preference and stir well.

Remove from heat and transfer the colorful vegetables to a serving dish. Serve warm and garnish as desired.