This recipe is best with asparagus spears that are at least 3/4 inch thick.
1. Trim the bottom inch of asparagus spears; discard trimmings. Peel the bottom two-thirds of spears until white flesh is exposed. Bring water, broth, oil, and salt to simmer in a 12-inch skillet over high heat. Add asparagus in an even layer. Reduce heat to maintain vigorous simmer and cover. Cook, gently shaking skillet occasionally, until asparagus is tender and can be easily pierced with the tip of a paring knife, for 8 to 10 minutes.
2. Remove lid and continue to cook, shaking and swirling skillet, until skillet is almost dry and asparagus is glazed, 1 to 3 minutes longer. Off heat, add lemon zest and juice, and half of the chives, and toss to coat. Transfer asparagus to a platter, sprinkle with remaining chives, and season with salt to taste and serve.
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 193 | ||
Calories from Fat: 133 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 57.5mg | 18 % | |
Sodium 201.5mg | 7 % | |
Potassium 145.2mg | 4 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 14.3g | 20 % | |
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: 193
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