Parmesan Asparagus and Broccoli


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With a bit of butter and a sprinkling of Parmesan, asparagus and broccoli became the perfect side dish alongside these roasted chicken thighs a few nights ago.

I can’t think of a meal for which parmesan broccoli or parmesan asparagus wouldn’t be a terrific addition. So, it only makes sense that combining the two adds up to one of our favorite quick side dishes.

Asparagus and broccoli in white bowl

Asparagus and Broccoli

There’s something about the fresh flavor and bright colors of vegetables that make them a welcome sight when we sit down for dinner. This particular combination of asparagus and broccoli with Parmesan came about after I had a bit of sauteed broccoli left over in the fridge, along with some extra Parmesan asparagus.

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There wasn’t quite enough left of either one to feed our family, so I chopped up the asparagus and stirred it together to make a new side dish. (In case you haven’t caught on by now, I’m a gigantic fan of remaking leftovers into fresh new dishes.)

Turns out that we loved the combination and I knew right away that I needed to create an actual recipe for it, so we could make it again.

sauteed broccoli with asparagus in pan

Cut into pieces of similar size, the broccoli and asparagus will cook together nicely. The goal here is tender vegetables, that retain their crispness for a perfect bite.

The slight buttery sweetness of sauteed asparagus makes it a nice complement to almost any other vegetable and we especially enjoy it with broccoli.

We’ve sped up the cooking time here by adding a small splash of water to the pan and covering the vegetables with a lid for a few minutes. This will partially steam them and get them to the perfect crispness with minimal effort.

When they’re nearly finished, add a dab of butter to the pan and toss the vegetables in it. A sprinkling of cheese and a squeeze of lemon is all that’s left before you’ll be ready to serve these dressed-up sauteed vegetables.

sauteed broccoli with asparagus topped with parmesan in stainless pan

Sauteed Vegetables

To make this recipe you will need the following ingredients:

  • fresh broccoli florets
  • fresh asparagus
  • olive oil
  • butter
  • kosher salt
  • freshly ground black pepper
  • parmesan
  • fresh lemon, optional
asparagus and broccoli in pan

Quick Side Dishes

Bright green vegetables on the dinner table never fail to make me grin. For a few more quick side dishes that can be made from fresh or frozen vegetables, check out these recipes too.

Nutty parmesan with classic salt and pepper makes for the most amazing air fryer frozen broccoli, crispy and ready to eat in no time.

Want to elevate roasted broccoli and cauliflower to a whole new level of deliciousness? Try tossing them with oil, garlic, and a dash of smoked paprika before roasting them together to tender-crisp perfection.

Crispy, tender, honey glazed asparagus is an absolutely unforgettable side dish for any meal. The smoky heat of the cayenne melds beautifully into the honey in the glaze.

Toasty, and ever so slightly cheesy, I can make an entire meal out of this garlic parmesan roasted broccoli.

Grab a fork and skip the plate, you are going to be eating this sauteed asparagus with bacon before it gets to the table. (Go ahead and ask me how I know this.)

Crisp, hot oven roasted broccoli with sriracha, honey, soy sauce, and sesame oil is a combination that you simply have to taste to believe.

sauteed broccoli with asparagus topped with parmesan in stainless pan

Parmesan Asparagus and Broccoli

With a bit of butter and a sprinkling of Parmesan, asparagus and broccoli become the perfect side dish for any meal.
Prep Time: 8 minutes
Cook Time: 6 minutes
Total Time: 14 minutes
Servings: 4


  • 1 small head of broccoli about 2 cups broccoli florets stem sliced thin and included if desired
  • ½ pound 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
  • 1 tablespoon fresh lemon juice OPTIONAL


  • In a large skillet over medium-high heat, warm the oil. Add the vegetables and toss to coat. Season with salt and pepper to taste. Add 1 tablespoon of water to the skillet and cover with a lid for 2-3 minutes to partially steam the vegetables.
  • Uncover and continue cooking, tossing constantly, for about 4-6 more minutes. You want the vegetables to turn bright green and stay fairly crisp while barely softening from the heat.
  • Add the butter to the bottom of the skillet and toss quickly to coat the pieces. Remove from the heat and sprinkle generously with Parmesan and drizzle with lemon juice, if desired, before serving.


Calories: 107kcal · Carbohydrates: 12g · Protein: 6g · Fat: 5g · Saturated Fat: 3g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 2g · Trans Fat: 0.1g · Cholesterol: 9mg · Sodium: 114mg · Potassium: 598mg · Fiber: 5g · Sugar: 4g · Vitamin A: 1483IU · Vitamin C: 139mg · Calcium: 115mg · Iron: 2mg
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Sauteed Broccoli and Asparagus

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  1. zara says

    Green veggies make me happy. This combo looks beautiful, healthy and will satisfy my veggie crave for sure. I already use your method of parm cheese for broccoli and asparagus. This will be perfect. Thank you