Sautéed Asparagus
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Asparagus sautéed with garlic, shallot, and lemon, optionally topped with feta and roasted red peppers. A quick Mediterranean-inspired side that works with any spring or summer meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Extra virgin olive oil
- 1 pound asparagus, (trimmed and sliced into 3-inch pieces)
- Kosher salt
- Black pepper
- 3 garlic cloves, (minced)
- 1 shallot, (chopped)
- 1 lemon, (zested and juiced)
- 1 teaspoon Aleppo pepper (or red pepper flakes)
- 1 teaspoon za'atar
- 1/3 cup jarred roasted red peppers, (drained and chopped)
- 1/3 cup feta cheese ((or more to your liking), crumbled)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 614mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 353mg
- Calcium
- 90mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 614MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.