Quick Skillet Asparagus

Quick Skillet Asparagus Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Myth-Buster Recipe Extra-virgin olive oil adds great flavor to this simple side dish, and sautéing with it doesn't burn away the oil's healthful antioxidants.

Yield:

4 servings (serving size: about 3 ounces)

Recipe from

Cooking Light

Nutritional Information

Calories 71
Fat 4.7 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.7 g
Protein 2.5 g
Carbohydrate 5 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 148 mg
Calcium 25 mg

Ingredients

4 teaspoons extra-virgin olive oil
1 pound medium asparagus spears, trimmed
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon salt

Preparation

1. Heat a large cast-iron or nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus to pan; cook 3 minutes or until asparagus is crisp-tender and browned, stirring frequently. Transfer to a serving platter. Add rind, juice, and salt, tossing to coat.

Note:

Jackie Mills, MS, RD,

April 2010
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