Rating: 3.5 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Add a few fresh sage leaves along with the garlic, rosemary, and lemon zest for more herbal flavor. You can serve this at room temperature or chilled. Haricots verts (delicate, thin green beans) work well as a substitute for asparagus.

Recipe by Cooking Light July 2006


Recipe Summary

6 servings (serving size: about 6 spears)


Ingredient Checklist


Instructions Checklist
  • Snap off tough ends of asparagus.

  • Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add asparagus, rind, garlic, and rosemary; sauté 3 minutes or until asparagus is lightly browned.

  • Add 1/2 cup water to pan; cook 5 minutes or until asparagus is crisp-tender and liquid almost evaporates. Discard rind and rosemary. Sprinkle asparagus with salt and pepper; toss well.

Nutrition Facts

30 calories; calories from fat 24%; fat 0.8g; saturated fat 0.1g; mono fat 0.6g; poly fat 0.1g; protein 1.7g; carbohydrates 3.8g; fiber 1.8g; iron 0.3mg; sodium 197mg; calcium 20mg.