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Ingredientes
- 1 1/2 lb Asparagus, Fresh
- 1/4 lb Butter
- 3 Tbsp. Lemon Juice, Concentrate
- 1 Tbsp. Parsley, Minced
- 1/4 tsp Salt
- 1/8 tsp Tabasco Sauce
Direcciones
- Select fresh asparagus for crispness and young tender pencil sized stalks are ideal. Wash asparagus under cool running water. Snap off the lower end of each stalk with your fingers. Let the stalk break where it wants to.
- This will leave only the tender portion of the asparagus. Young tender stalks can be cooked in a steamer for 5-7 min, the more mature stalks for 7-10 min. Don't OVERCOOK asparagus. It will lose flavor and nutrients if overcooked. Prior to cooking the asparagus, prepare the lemon butter sauce. This is sufficient sauce for 1 to 1-1/2 pounds of asparagus.
- Combine the butter, lemon juice, parsley, salt and Tabasco Sauce in a small saucepan and heat till warm. Don't BOIL. Pour the heated sauce over the cooked asparagus and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 6 servings | |
| Calories 150 | |
| Calories from Fat 135 | 90% |
| Total Fat 15.41g | 19% |
| Saturated Fat 9.73g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 208mg | 9% |
| Potassium 139mg | 4% |
| Total Carbs 3.04g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.33g | 1% |
| Protein 1.53g | 2% |
