Grilled asparagus and broccoli salad

Bright green and grilled is an easy way to enjoy spring asparagus and broccoli
Plate of grilled broccoli and asparagus
4 servings / 17 min 

Prep 10 min / Cook 7 min

  • 1 small bunch fresh broccoli, about 1 lb/454 g
  • 1 bunch asparagus, trimmed
  • 2 tsp (10 mL) canola oil
  • 1 small shallot, finely chopped
  • 2 tbsp (25 mL) lemon juice
  • 1 tbsp (15mL) chopped fresh dill
  • 1 small clove garlic, minced
  • Pinch pepper
  • 1/4 cup (50 mL) shaved fresh Parmesan cheese (optional)
  1. Cut each broccoli stalk into 4, leaving stem in tact; place in a large bowl with asparagus. Toss with oil.
  2. Place broccoli and asparagus on medium high heat and grill, turning once for about 7 minutes or until golden brown. Remove to a platter.
  3. Stir together shallot, lemon juice, dill, garlic and pepper. Spoon over vegetables and gently toss to coat. Sprinkle with cheese, if using to serve.

Tip: You can also chop the broccoli and asparagus after grilling to make a chopped version of this rustic salad.

Nutritional info per serving (1 of 4)
  • Calories 80
  • Protein 5 g 
  • Total fat 2.5 g 
    Saturated fat 0.2 g 
    Cholesterol 0 mg 
  • Carbohydrates 36 g 
    Fibre 4 g 
    Sugars 3 g 
    Added sugars 0 g 
  • Sodium 35 mg 
  • Potassium 510 mg 


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