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  • 1 Rating
Recipe by Oxmoor House July 2010

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Recipe Summary

Yield:
8 servings (serving size: about 3 ounces asparagus and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients, stirring well. Cover and chill at least 2 hours.

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  • Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.

  • Place asparagus in a small amount of boiling water. Cover, reduce heat, and cook 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Cover and chill.

  • To serve, place asparagus on a serving platter. Top with sauce, and sprinkle with chives.

  • Tip: Drizzle crisp-tender asparagus spears with a garlicky cream sauce and top with a sprinkling of fragrant snipped chives.

Source

All-New Complete Step-by-Step Diabetic

Nutrition Facts

58 calories; calories from fat 0%; fat 3.6g; saturated fat 2.2g; mono fat 0g; poly fat 0g; protein 2.7g; carbohydrates 5g; fiber 1.5g; cholesterol 11mg; iron 0mg; sodium 51mg; calcium 0mg.
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