See more
Mint-dusted Asparagus

Mint-dusted Asparagus

Notes: Serve hot or at room temperature. If making up to 1 day ahead and serving cool, prepare through step 3; cover and chill. Let come to room temperature, then continue with step 4, mixing with remaining ingredients right in chilling container.

Sunset APRIL 2001

  • Yield: Makes 8 servings


  • 3 pounds asparagus
  • 1/4 cup chopped fresh mint leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon minced garlic
  • Salt and pepper


1. In a 5- to 6-quart pan over high heat, bring about 1 1/2 quarts water to a boil.

2. Meanwhile, rinse asparagus and snap off and discard tough stem ends.

3. Add asparagus to boiling water; cover and cook until barely tender to bite, 3 to 4 minutes. Drain. To serve at room temperature, immerse asparagus at once in ice water until cool; drain.

4. Return hot or cool asparagus to unwashed pan. Add mint, olive oil, lemon juice, garlic, and salt and pepper to taste; mix gently. Pour into a serving dish.

Nutritional Information

Amount per serving
  • Calories: 63
  • Calories from fat: 54%
  • Protein: 4.3g
  • Fat: 3.8g
  • Saturated fat: 0.6g
  • Carbohydrate: 5.8g
  • Fiber: 1.6g
  • Sodium: 4.2mg
  • Cholesterol: 0.0mg

Go to full version of

Mint-dusted Asparagus recipe