Zesty Lemony Asparagus and Broccolini Medley
This vibrant medley of asparagus and broccolini is lightly blanched then quickly sautéed with lemon, garlic, and fresh herbs for a quick and healthy side dish.
Equipment
- Large pot
- Ice bath (large bowl with ice water)
- Large skillet
Ingredients
Main Ingredients
- 1 bunch asparagus woody ends snapped off
- 1 head broccolini trimmed and thicker stalks split lengthwise
- 2 tablespoons extra virgin olive oil
- 1 lemon zested and juiced
- 1 clove garlic minced (optional)
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh dill chopped
- 0.5 teaspoon flaky sea salt plus more to taste
- 0.25 teaspoon freshly ground black pepper plus more to taste
- red pepper flakes Pinch (optional, for a spicy kick)
Instructions
Preparation
- Rinse and prepare the asparagus by snapping off woody ends and trim broccolini, splitting thicker stalks lengthwise for even cooking.
Cooking
- Blanch broccolini for 1 minute in boiling salted water, then add asparagus and cook for another 1-2 minutes until tender-crisp.
- Immediately transfer the blanched vegetables to an ice bath to stop cooking, then drain thoroughly.
- Heat olive oil in a large skillet and sauté minced garlic and red pepper flakes (if using) for 30 seconds until fragrant.
- Add drained asparagus and broccolini to the skillet and sauté for 2-3 minutes, tossing gently to warm them through.
Finishing and Serving
- Remove the skillet from heat, drizzle with lemon juice and sprinkle with lemon zest, chopped parsley, and dill.
- Toss gently to combine, season with flaky sea salt and black pepper to taste, and serve immediately.
Notes
Adjust lemon juice and seasonings to your preference. For an extra pop of flavor, a sprinkle of toasted nuts like almonds or pine nuts would be delicious.