Try this Asparagus with Olive Oil and Lemon recipe, or contribute your own.
Suggest a better descriptionCook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Pat dry. (Can be made 1 day ahead. Cover and refrigerate.) Heat oil in heavy large pot over medium-high heat. Add asparagus to pot. Stir until heated through and coated with oil, about 5 minutes. Drizzle with lemon juice. Season to taste with salt and pepper. Arrange asparagus on platter. Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Patti Shapiro, Kansas City Posted to MC-Recipe Digest by Carriej999
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 12 | ||
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Calories: 37 | ||
Calories from Fat: 15 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.3mg | 0 % | |
Potassium 233.3mg | 6 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 2.5g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 37
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