Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 3

A hint of tarragon adds unique, fresh flavor to the dish, but you can use any herb you like.

Ann Taylor Pittman
Recipe by Cooking Light May 2011

Gallery

Grant Cornett; Styling: Philippa Brathwaite

Recipe Summary

hands-on:
8 mins
total:
18 mins
Yield:
8 servings (serving size: about 4 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of water to a boil. Add asparagus; cook 3 minutes or until crisp-tender. Drain and rinse under cold water; drain and set aside.

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  • Melt butter in a large skillet over medium heat; cook 3 minutes or until browned and fragrant. Stir in salt and pepper. Add asparagus and tarragon; cook 1 minute or until heated, tossing to coat.

Nutrition Facts

61 calories; fat 4.5g; saturated fat 2.8g; mono fat 1.1g; poly fat 0.2g; protein 2.6g; carbohydrates 4.6g; fiber 2.3g; cholesterol 11mg; iron 2.5mg; sodium 123mg; calcium 29mg.
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