Yellow Squash with Tarragon

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.