Pan-Roasted Asparagus with Lemon Rind

Pan-Roasted Asparagus with Lemon Rind Recipe
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.

Yield:

6 servings (serving size: about 6 spears)

Recipe from

Nutritional Information

Calories 30
Caloriesfromfat 24 %
Fat 0.8 g
Satfat 0.1 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 1.7 g
Carbohydrate 3.8 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 197 mg
Calcium 20 mg

Ingredients

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

Preparation

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.

Note:

Micol Negrin,

July 2006
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