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Quick Skillet Asparagus

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings (serving size: about 3 ounces)
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.

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

Nutrition 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

How to Make It

  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.