Asparagus with Gremolata Sauce
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Ingredients
- 2 cups asparagus, washed and trimmed (about 8 ounces)
- 2 tablespoons margarine, unsalted (or butter)
- 2 teaspoons lemon peel, grated
- 1 large garlic clove, minced
- 2 tablespoons lemon juice, fresh
Instructions
- Wash hands with soap and water.
- Cook asparagus in a large pot of boiling water until tender, about 4 minutes.
- Drain: rinse with cold water to cool quickly, and drain again.
- Pat dry; wrap in a paper towel and then plastic wrap and refrigerate.
- Melt margarine in a heavy large skillet over medium-high heat.
- Add lemon peel and garlic and stir for 30 seconds.
- Add asparagus and toss to coat.
- Sprinkle with lemon juice. Sauté until asparagus is heated through and coated with Gremolata sauce, about 3 minutes.
- Transfer to platter. Sprinkle with parsley and serve.
Nutrition
| Calories | 44 |
|---|---|
| Protein | 1 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Eat Smart New York! Cornell University Cooperative Extension