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Ingredientes
- 4 quart water
- 2 Tbsp. salt
- 1/4 c. lemon juice
- 3 Tbsp. butter
- 1/4 c. sugar
- 1 lb white asparagus - (to 2 lbs)
Direcciones
- Bring the water to a simmer in a large pot with the salt, lemon juice, butter and sugar.
- Meanwhile, trim about 1/2 inch from the ends of the asparagus. Lay the spears on a work surface and peel them with a sharp vegetable peeler, starting about 1 1/2 inches from the top and running proportionately down the length of each spear. (Spears are brittle and can snap when peeled in midair.)
- Gather the spears into 2 to 4 bundles and tie them loosely with kitchen string, then lower them into the simmering water. Cook, increasing the heat to maintain a simmer, if necessary, till the asparagus is tender when pierced with the tip of a knife, anywhere between 8 and 30 min, depending on the thickness of the spears. Lift the bundles from the water with kitchen tongs and drain them on paper towels.
- This recipe yields 2 to 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1107g | |
| Recipe makes 4 servings | |
| Calories 229 | |
| Calories from Fat 134 | 59% |
| Total Fat 15.05g | 19% |
| Saturated Fat 6.84g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 4346mg | 181% |
| Potassium 22mg | 1% |
| Total Carbs 22.05g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 14.69g | 10% |
| Protein 1.97g | 3% |
