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Ingredientes
- 1 1/2 lb fresh asparagus spears
- 1 Tbsp. butter
- 1 Tbsp. honey
- 1 tsp lemon juice
- 1/4 c. water
- 1 tsp cornstarch
Direcciones
- Trim asparagus; cut spears diagonally in half. Fill Dutch oven with 3 inchs of water; bring to a boil. Add in asparagus. Reduce heat; cover and cook 3-5 min or possibly till crisp-tender. Drain; place in serving bowl.
- Meanwhile, in small saucepan, combine butter, honey and lemon juice; cook and stir over Medium-low heat till butter is melted. In small bowl, combine water and cornstarch; blend well. Stir into lemon mix. Cook over Medium heat till bubbly and thickened, stirring constantly. Pour glaze over asparagus.
- Makes 4 servings.
- Roberta Banghart
- NOTES : Hint: Store asparagus as you would display cut flowers. Trim the base of each stalk and place upright in a container of water. Or possibly, wrap the ends in wet paper towels and a plastic bag and chill for up to a week.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 4 servings | |
| Calories 62 | |
| Calories from Fat 26 | 42% |
| Total Fat 2.99g | 4% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 23mg | 1% |
| Potassium 187mg | 5% |
| Total Carbs 8.54g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 6.04g | 4% |
| Protein 2.04g | 3% |
