Wash fresh asparagus, zucchini, and yellow squash under cold water. Trim ends off asparagus and cut into 2-inch pieces. Slice zucchinis and squashes into half-moons.

In a large skillet, pour in olive oil and heat over medium. Allow to warm for 1-2 minutes.

Add asparagus to the skillet and sauté for 2-3 minutes until it starts to soften.

Incorporate zucchini and yellow squash into the skillet. Stir and cook for 5-7 minutes until vegetables are tender.

Sprinkle salt and pepper over the vegetables and stir well.

Remove from heat and transfer vegetables to a serving dish. Serve warm.