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Ingredients
2 pounds asparagus
10 fresh basil leaves
4 fresh mint leaves
Juice of 2 lemons
1 small bunch fresh chives
6 sprigs flat-leaf parsley
Coarse salt and freshly ground pepper to taste
2 tablespoons olive oil
Nutritional analysis per serving (4 servings)
14 grams carbs; 125 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 7 grams fiber; 662 milligrams sodium; 6 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stand asparagus, tips up, in two inches of water and steam, covered, until still slightly al dente. Remove to a serving platter.
- Step 2
Meanwhile, make sauce. Combine basil, mint, lemon juice, chives, parsley, salt and pepper in blender or food processor. Add two tablespoons olive oil. Blend until smooth, adding more oil if necessary. You will probably need 3 to 4 tablespoons.
- Step 3
Correct seasonings and pour sauce over asparagus. Serve at room temperature.
Private Notes
Comments
Not good. Too much lemon.