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Grilled Asparagus and Broccolini

15 min
5 min prep
10 min cook

Serves 8

Ingredients

  • 1 lb Fresh asparagus, peeled and woody ends removed
  • 1 lb Fresh broccolini, ends trimmed
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Lemons, zested
  • 1 tbsp Garlic clove, minced
  • 1/2 tsp Kosher salt
  • 1/2 tsp Ground black pepper

Instructions

  1. Prepare grill to medium heat.
  2. Toss both asparagus and broccolini in oil, zest, garlic and salt and pepper.
  3. Grill for several minutes turning frequently. The vegetables should be lightly charred and tender.

Nutrition

6gCarbs
3.5gFat
3gProtein

Nutrition Facts

8 servings

  • Amount Per Serving
    Calories60
  • % Daily Value*
  • Total Fat
    • 3.5g
    • 5%
  • Saturated Fat
    • 0.5g
    • 3%
  • Trans Fat
    • 0g
  • Cholesterol
    • 0mg
  • Sodium
    • 160mg
    • 7%
  • Total Carbohydrate
    • 6g
    • 2%
  • Dietary Fiber
    • 3g
  • Sugars
    • 1g
  • Protein
    • 3g
  • Vitamin C
    • 100%
  • Calcium
    • 4%
  • Iron
    • 10%
  • Vitamin A
    • 45%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.