Begin by washing the fresh asparagus, zucchini, and squash under cold water to remove any dirt. Trim the ends of the asparagus, then cut it into 2-inch pieces. Slice the zucchinis and squashes into half-moons, ensuring even sizes for uniform cooking.

In a large skillet, pour in 2 tablespoons of olive oil and place it over medium heat. Allow the oil to heat up for about 1-2 minutes until it's hot but not smoking.

Add the prepared asparagus to the hot skillet first, spreading it evenly across the pan. Sauté for about 2-3 minutes, stirring occasionally.

Toss in the sliced zucchini and squash into the skillet with the asparagus. Stir occasionally and cook for an additional 5-7 minutes.

Once all the vegetables are tender and beautifully cooked, sprinkle salt and pepper over them to enhance their natural sweetness.

Remove the skillet from heat and carefully transfer the colorful medley to a serving dish. Serve immediately while still warm.