Asparagus with Ginger and Lemon
(makes 6 servings)
||pounds (960 g)asparagus
||cup (45 g) chopped scallions
||tablespoons (30 g) minced fresh
- Break off the ends of the asparagus spears and discard. Peal asparagus
only if the spears are thick. Cut the spears into 3 inch pieces and set aside.
- Spray a skillet with cooking spray. Sauté the scallions for 3 minutes
until wilted. Add the ginger and garlic and sauté for 2 more minutes.
- Add the water and asparagus; bring to a boil. Boil for about 4 minutes
until crisp cooked and most of the waiter has evaporated. Using a slotted
spoon transfer the asparagus to a serving plate and toss with grated lemon
rind and pepper.
38 calories (6% calories from fat), 3 g protein, trace total fat (0
saturated fat), 8 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 5 mg sodium
1/2 carbohydrate (1 1/2 vegetable)
* Provided for information use only