Quick Skillet Asparagus

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

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Nutritional Information

Amount per serving
  • Calories: 71
  • Fat: 4.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 2.5g
  • Carbohydrate: 5g
  • Fiber: 2.5g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 148mg
  • Calcium: 25mg

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. 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.
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