Wednesday, April 8, 2009

Pan Roasted Asparagus with Lemon Rind

Add a few fresh sage leaves along with the garlic, rosemary, and lemon zest for more herbal flavor. You can serve this at room temperature or chilled. Haricots verts (delicate, thin green beans) work well as a substitute for asparagus.

6 servings (serving size: about 6 spears)
* 1 pound asparagus
* 1 teaspoon olive oil
* Cooking spray
* 2 (2-inch) lemon rind strips
* 2 garlic cloves, chopped
* 1 (1-inch) rosemary sprig
* 1/2 cup water
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Snap off tough ends of asparagus.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add asparagus, rind, garlic, and rosemary; sauté 3 minutes or until asparagus is lightly browned.

Add 1/2 cup water to pan; cook 5 minutes or until asparagus is crisp-tender and liquid almost evaporates. Discard rind and rosemary. Sprinkle asparagus with salt and pepper; toss well.

Nutritional Information
Calories: 30 (24% from fat)
Fat: 0.8g (sat 0.1g,mono 0.6g,poly 0.1g)
Protein: 1.7g
Carbohydrate: 3.8g
Fiber: 1.8g
Cholesterol: 0.0mg
Iron: 0.3mg
Sodium: 197mg
Calcium: 20mg
recipes by:Micol Negrin, Cooking Light


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