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Ingredients
1 pound medium-thick asparagus
2 tablespoons fresh lemon juice
½ tablespoon mustard
2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
Salt and freshly ground black pepper
⅓ cup chopped scallions
Nutritional analysis per serving (6 servings)
4 grams carbs; 61 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 2 grams fiber; 217 milligrams sodium; 2 grams protein; 2 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
Snap off the ends of the asparagus where they break naturally and peel the spears. Slant-cut them about one-inch long.
- Step 2
Beat the lemon juice and mustard and set aside.
- Step 3
Heat the oil in a wok or skillet. Add the garlic, stir-fry about a minute, then add the asparagus and stir-fry about 5 minutes, until they are crisp-tender, lightly seared but still bright green. Stir in the lemon-mustard.
- Step 4
Season to taste with salt and pepper, stir in the scallions and stir-fry another few seconds. Transfer to a serving dish.
Private Notes
Comments
yellow mustard? dijon?
Corn oil in wok. No onion. Ginger & garluc first, quickly, then asparagus pieces. Stir fry.