Barefeet in the Kitchen · by Mary Younkin★ 4.4 (5)
Sauteed Broccoli and Asparagus with Parmesan
NUTRITION · PER SERVING14M COOK
CAL 4%·PRO 8%
CARBS 6G33% OF CAL
3G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 5G55% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Broccoli and asparagus lightly sautéed in butter and olive oil, finished with Parmesan cheese. Simple, fresh, and elegant as a vegetable side.
sideamerican🍳 skilletgluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small head of broccoli, about 2 cups broccoli florets (stem sliced thin and included if desired)
- ½ lb asparagus (trimmed and cut into 2" pieces)
- 1 teaspoon olive oil
- 1 tablespoon butter
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 2 tablespoons parmesan (finely grated)
At a glance
PER SERVING · TIME 14M
CAL 4%·PRO 8%
CARBS 6G33% OF CAL
3G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 5G55% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8m
- Cook
- 6m
- Sodium
- 389mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 256mg
- Calcium
- 73mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 389MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.