Lemon Asparagus II
Servings
Prep Time
Cook Time
Ready In
Recipe: #2938
November 22, 2011
Categories: Dinner, Lunch, Side Dishes, Vegetables, Asparagus, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Summer, Weeknight Meals, Boil, Stove Top, Fat Free, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, Low Sodium, Non-Dairy, Vegan, Vegetarian more
"Simple, easy, quick and very tasty. Serve with a dab of butter if you wish but they really don't need it."
Ingredients
Nutritional
- Serving Size: 1 (223.3 g)
- Calories 50.1
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 4.5 mg
- Total Carbohydrate - 11.7 g
- Dietary Fiber - 5.2 g
- Sugars - 4.5 g
- Protein - 4.3 g
- Calcium - 58.6 mg
- Iron - 4.1 mg
- Vitamin C - 37.6 mg
- Thiamin - 0.3 mg
Step 1
Wash the asparagus and snap off the tough ends (save them for soup)
Step 2
Add 2 cups water to a large saucepan, the saucepan should be large enough that the spears can lay flat
Step 3
Add the lemon slices and oregano to the water, bring to a rolling boil
Step 4
Add asparagus and cook for 3 minutes. The spears will be heated through but will still be crisp.
Tips & Variations
No special items needed.
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