Lemon Asparagus and Broccolini

Name: Lemon Asparagus and Broccolini
Prep time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 bunch asparagus, ends trimmed; 1 (8 oz) package broccolini, sliced in half lengthwise; 1 tablespoon olive oil, plus more for drizzling; 4 cloves garlic, minced; 1 lemon, zested, 2-3 tablespoons juiced; 1/2 cup blueberries; 1/3 cup Progresso™ panko bread crumbs, lightly toasted; Parmesan cheese shavings, for garnish; Salt and pepper

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Prep 10 min
Total 25 min
Servings 4

Green veggies topped with bright lemon, crunchy panko, juicy blueberries and some good salty cheese shavings! MORE+ LESS-

By Bev Cooks

Updated March 16, 2017

Make with

Progresso Breadcrumbs

Ingredients

bunch asparagus, ends trimmed

(8 oz) package broccolini, sliced in half lengthwise

tablespoon olive oil, plus more for drizzling

cloves garlic, minced

lemon, zested, 2-3 tablespoons juiced

1/2

cup blueberries

1/3

cup Progresso™ panko bread crumbs, lightly toasted

Parmesan cheese shavings, for garnish

Salt and pepper

Steps

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1

Begin by gathering your ingredients.
2

Bring a large pot of salted water to a boil. Add the asparagus and broccolini to the pot; boil for 3 minutes.
3

In the meantime, heat a tablespoon of olive oil in a large sauté pan over medium-high. Using tongs, transfer the asparagus and broccolini to the pan; sauté for two minutes. Add the garlic and a tablespoon of lemon juice and sauté 30 more seconds. Season with salt.
4

Transfer the veggies to a large serving platter. Cool slightly, then top with blueberries, toasted panko, lemon zest, parmesan shavings, a drizzle of olive oil, and a grind of black pepper. Give one more lemon spritz to the whole thing and serve immediately.

Expert Tips

Broccolini is a hybrid of broccoli and Chinese kale, also sometimes called broccolette, which is smaller and thinner than broccoli. You can find it near broccoli in the produce section.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Asparagus, broccolini, blueberries and lemon zest. SUMMER. Blueberries and vegetables? Yeah, baby. This idea may take a moment to get used to, but once you wrap your head around it, you'll wrap your face around it. Plus, it's so pretty and summery and greeeeen your body will just GLOW. Sort of. Not really. Not like a glow worm. But you'll glow within. Anyway, blueberries on sautéed veggies! I promise promise it's amazing. The blueberries warm juuuust slightly, after sitting atop a mountain of health. It's lemony, has some good crunch with toasted panko, and a nice salty finish with Parmesan shavings. Good Lordy Lou, this is summer. Let's make it! It's super super simple, too.