Asparagus with Leeks and Parmesan

Oxmoor House
4 servings (serving size: 3/4 cup)


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1 1/4 pounds asparagus spears
1 teaspoon olive oil
2 cups thinly sliced leeks (about 2)
3 tablespoons preshredded fresh Parmesan cheese
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper


Prep: 12 Minutes
Cook: 6 Minutes

Snap off tough ends of asparagus. Cut asparagus into 2-inch pieces.

Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and leeks; sauté 6 minutes or until asparagus is crisp-tender. Remove from heat. Sprinkle with cheese and remaining ingredients; toss well. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 80
Fat 2.6 g
Satfat 0.9 g
Protein 5.0 g
Carbohydrate 11.4 g
Cholesterol 3 mg
Iron 1.8 mg
Sodium 232 mg
Caloriesfromfat 27 %
Fiber 2.7 g
Calcium 97 mg