Asparagus and Broccoli Salad
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![Preparation time]()
Prep time15 min![Cooking time]()
Cooking time15 min![Servings]()
Portions4![Difficulty]()
DifficultyEasy
Ingredients
- 1 bunch (1 lb.) asparagus, cut into 1-1/2 inch pieces (about 3 cups)
- 3 cups small broccoli florets
-
3 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil, melted
![avocado sticks]()
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 cup pine nuts, toasted
- 2 tablespoons shredded Violife 100% Vegan Parmesan
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 425°F. Line baking sheet with parchment paper. Toss asparagus and broccoli with Country Crock Plant Butter and arrange in a single layer on prepared baking sheet.
- Bake 15 minutes, stirring once, or until vegetables are tender-crisp and beginning to brown.
- Toss vegetables with remaining ingredients. Serve warm or room temperature.
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