Servings: 3

  Adapted from


12 spears        thick asparagus, sliced diagonally about 3/8" thick  

5-6        broccoli florets, trimmed and cut into bite-sized pieces  

1 Tbs        olive oil  

1 1/2 Tbs        fresh lemon juice  

1/4 tsp        salt  

1 clove        garlic, crushed  

2        green onions, chopped  

3 Tbs        oil substitute for salad dressing  

1/2 cup        hazelnuts, toasted, and coarsely chopped  

5-6 medium    radishes, washed trimmed and very thinly sliced  

   zest of one lemon  

 OPTIONAL:  Parmesan sub   (Galaxy Vegan or Parma! or Parma Zaan Sprinkles or my homemade okara/nut/miso version)


Wash the asparagus and broccoli well and set aside. Make the dressing by whisking together the lemon juice, salt, garlic and oil sub. Set aside.


To cook the asparagus, place the olive oil in a large skillet or wok over high heat. When the pan is hot add the asparagus and broccolini. Toss well , adding a sprinkle of salt. Stir-cook add a squirt of water now and then to keep from drying out. You don't want to overcook the vegetables here, they should be bright and with a bit of bite to them. When the vegetables are cooked, remove them from the heat and stir in the hazelnuts, green onions, radishes and lemon zest. Taste, add a bit of salt if needed. Toss with the dressing.


Turn everything out onto a platter and finish with some parm sub.


 Nutrition Facts

Nutrition (per serving): 191.9 calories; 72% calories from fat; 16.3g total fat; 0.0mg cholesterol; 170.0mg sodium; 410.1mg potassium; 9.9g carbohydrates; 4.0g fiber; 2.9g sugar; 5.9g net carbs; 5.5g protein; 4.4 points.