Lemon and asparagus have "spring-fling flavor" in this zesty recipe that is fancy enough for evening entertaining. Short on time during the week? Trim and slice asparagus, and zest and juice the lemon in advance. Store both in the fridge for up to 24 hours.
Source: 12 Week Metabolic Meals Plan
Heat a large skillet over medium-high heat. Add the coconut oil, asparagus and lemon zest. Toss well and cook 2-3 minutes until the asparagus starts to soften.
Reduce the heat to low and cover. Cook an additional 2-3 minutes until the asparagus is tender. Add the lemon juice. Cook 1 minute more, uncovered, to allow the lemon juice to reduce. Add the basil and toss. Serve immediately.
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 139 | ||
Calories from Fat: 67 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.1mg | 0 % | |
Potassium 633.8mg | 17 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 11.7g | ||
Protein 6.4g | 9 % | |
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: 139
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