Description:
Lemon with Asparagus make a wonderful zesty team.
Asparagus is an alkaline food which is rich in protein but low in calories and carbohydrates. Although it's available all year round, asparagus usually is most found and best in spring and is harvested when it is about 6 to 8 inches tall. It is an excellent source of potassium, folic acid, vitamins A, C and K, and traces of vitamin B complex. A good source of dietary fiber, asparagus is also rich in niacin, phosphorus and very low sodium. And my favourite health benefit of asparagus and certainly most impressive is that it is one of those few vegetables that actually has the calcium and magnesium in the ideal ratio of 2:1.
Ingredients:
1/2 pound fresh asparagus
Salt
2 tablespoons unsalted butter
1 teaspoon lemon zest or Lemon Pepper
1 tablespoon lemon juice
Directions:
Wash asparagus and trim off bottom of stems by about 2 inches.
In a large skillet, bring about 1/2 inch of water to a rapid boil. Season the water with salt and add the asparagus. Cook the asparagus for 2-3 minutes or until bright green and just tender.
Drain the asparagus and add butter to the skillet.
Stir in the zest and juice.
Return the drained asparagus to the skillet and toss to coat.
Serve immediately
Special Diet: Gluten Free, Vegetarian, Low Sodium, Low Fat, High Fibre, Low Calorie, Diabetic - Low Carb
Category: Side Dishes
Submitted By: OK In Health E-Magazine
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