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Ingredients
½ cup fresh lemon juice
½ cup olive oil
¼ cup water
1 ¼ pounds asparagus, ends snapped off, stalks peeled
Nutritional analysis per serving (6 servings)
5 grams carbs; 182 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 2 grams fiber; 3 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
Combine the lemon juice, olive oil and water in a large pot and bring to a simmer. Place the asparagus in a steamer basket over the liquid. Cover and simmer until asparagus is crisp-tender, about 4 minutes. Place the asparagus on a clean towel and pat dry. To serve, stand the asparagus up in 1 or 2 glasses.
Private Notes
Comments
Test asparagus before you stop cooking - time depends on thickness of stems. Also, use some of the cooking liquid and a little salt and pepper as sauce.
Test asparagus before you stop cooking - time depends on thickness of stems. Also, use some of the cooking liquid and a little salt and pepper as sauce.
Rather than just drying the asparagus and standing it up in a glass, I coated it in the leftover liquid in the pot, with some salt and pepper. The result was a very bright and acidic side that matched perfectly with the spicy miso-garlic chicken breast I served it with.