Lemon Broccoli and Asparagus with Feta Cheese
Servings 4
Equipment
- Small Glass Jar with Lid
- Large skillet
Ingredients
Lemon-Garlic Vinaigrette:
- 2-3 tbsp olive oil to taste
- Juice and zest of half a lemon
- 1 tbsp white wine vinegar
- 1 large clove of garlic finely grated
- Sea salt and freshly cracked black pepper
- Honey to taste
Ingredients:
- 1 tbsp butter
- 2 cups broccoli florets
- 10-12 asparagus spears woody ends trimmed and chopped into thirds
- Feta cheese crumbles to taste
- Toasted pine nuts to taste
Instructions
- Make the lemon-garlic vinaigrette by combining the olive oil, lemon juice & zest, vinegar, garlic, sea salt, and freshly cracked black pepper to taste, in a small glass jar. Seal with a lid and shake well, set aside until needed.
- Cook the broccoli and asparagus by heating the butter in a large skillet over medium-high heat. Add broccoli and asparagus to the hot skillet and cook for about 6-8 minutes, until they are crisp-tender.
- Place the broccoli and asparagus in a serving bowl.
- To serve, drizzle with some well-shaken vinaigrette and toss to coat evenly.
- Top with feta cheese crumbles and toasted pine nuts. Serve and enjoy.