Asparagus and Broccoli with Tangy Vinaigrette
This is the perfect side dish for your lamb roast
4 - 6
Serves
10 mins
Prep Time
10 mins
Cook Time
Recipe author
The 5+ A Day Charitable Trust
This recipe is a delightful mix of tender asparagus and broccoli, topped with feta and almonds, and drizzled with a homemade vinaigrette. If you're looking for a quick and easy side dish to complement your main course, this asparagus and broccoli recipe is sure to impress. It's simple enough for weeknight dinners yet elegant enough for entertaining guests.
Recipe courtesy of www.5aday.co.nz.
This dish combines fresh, green veggies with a homemade, zesty dressing and creamy feta cheese. Ideal for weeknight dinners or as a vibrant side dish.
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Ingredients
ingredients
1 bunch asparagus spears
i
ends snapped off
1 bag broccolini
i
¼ cup almonds
roughly chopped
1⁄3 cup fresh coriander
roughly chopped
feta
crumbled
viniagrette
3 Tbsp olive oil
2 Tbsp apple cider vinegar
2 tsp sweet chili sauce
1 tsp wholegrain mustard
pinch ground black pepper
Method
for asparagus and broccoli with vinaigrette
1
To make the vinaigrette, add all of the ingredients into a glass jar. Put the lid on and shake well to combine. Set aside.
2
Add 1⁄3 cup of water to a large pan over a medium heat. Add the broccolini and cook until the water has evaporated.
3
Once the water has evaporated add a little olive oil and cook for a few more minutes until broccoli is charred on the outside and just cooked through; remove from the pan and set aside.
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4
Add a little more olive oil to the pan and cook the asparagus for 2-3 minutes until tender.
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5
Place the vegetables on a large plate or platter, season with black pepper and drizzle over the dressing. Garnish with the almonds, feta and fresh coriander. Serve warm or at room temperature.
Nutrition Information per Serving (138g)
This nutrition analysis is based on 6 serves.
Energy
977kJ (234 kcal)
Protein
9.2g
Total Fat
20.1g
Saturated Fat
1.9g
Carbs
3.1g
Dietary Fibre
2.4g
Sodium
379mg
Iron
0.8mg
Zinc
1.2mg
Vitamin B12
0.3µg
