Feel free to substitute butter, or even a compound butter for the olive oil. When blanching the asparagus, be sure to leave it slightly underdone; the asparagus, be sure to leave it slightly underdone; the asparagus will finish cooking int he microwave during reheating.
1 to 2 days ahead
1. Blanch the asparagus: Bring 8 quarts of water to a boil in a large pot over high heat. Fill a large bowl with ice water; set aside. Add 2 tablespoons salt and the asparagus to the boiling water and cook until mostly tender but still underdone, with a little crunch in the center, 2 to 4 minutes.
2. Drain the asparagus then transfer immediately to the ice water. Let the asparagus cool completely, about 5 minutes, then drain and pat dry with paper towels. Wrap the asparagus loosely in paper towels and store in an airtight container (or large zipper-lock bag) for up to 2 days.
5-10 minutes before serving
3. Reheat and finish the asparagus: Transfer the asparagus to a large microwave-safe bowl, cover with plastic wrap, and microwave on high until steaming, 6-8 minutes. Drain away any accumulated water and season with the oil, salt and pepper to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 30 | ||
Calories from Fat: 5 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.6mg | 1 % | |
Potassium 267.4mg | 7 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 2.4g | ||
Protein 2.9g | 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: 30
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