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Photo: Dasha Wright Photo by: Photo: Dasha Wright

Lemon Asparagus

This recipe goes with Pork Scaloppine

Real Simple MAY 2004

  • Yield: 4 servings

Ingredients

  • 1 1/2 pounds whole, trimmed asparagus spears
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 1 thinly sliced shallot

Preparation

In a large bowl, whisk together lemon juice, Dijon mustard, olive oil, kosher salt, and freshly ground black pepper. Set aside. Bring a large pot of generously salted water to a boil. Cook asparagus spears until fork-tender, about 4 minutes; drain. Add to the bowl, along with 1 thinly sliced shallot. Toss to coat.

Nutritional Information

Amount per serving
  • Calcium: 23mg
  • Calories: 112
  • Calories from fat: 1%
  • Carbohydrate: 4g
  • Cholesterol: 0mg
  • Fat: 10g
  • Fiber: 2g
  • Iron: 1mg
  • Protein: 2mg
  • Saturated fat: 1g
  • Sodium: 188mg
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Lemon Asparagus recipe

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