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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (120g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 teaspoon fresh ground pepper |
||
| Calories 56 | ||
| Calories from Fat 32 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.6g | 5% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 161mg | 6% | |
| Potassium 262mg | 7% | |
| Total Carbohydrate 5.1g | 1% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 1.5g | ||
| Protein 2.8g | 5% | |
Asparagus With Lemon and Mint
By: Charlotte J
Jun 21, 2005
I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.
SERVES 8
Ingredients
- 2 lbs asparagus, pencil-thin trimmed and cut diagonally into 2-in . lengths
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons lemon zest, finely grated
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 3 tablespoons very fresh mint mint leaves, finely shredded
- 1 tablespoon lemon juice
Directions
1
In large pot of boiling salted water, cook asparagus 3 to 5 minutes, until crisp-tender. Drain in colander; dry on paper towel.2
In serving bowl, combine olive oil, lemon zest, salt and pepper. Add hot aspargus. Toss mixture to bring to room temperature.3
Just before serving, stir in mint and lemon juice.4
Serve at room temperature.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Asparagus
- Cuisine > Asian > S.W. (Middle Eastern) > Jewish (Sephardi)
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Stove Top
- Occasion > Holiday/Event > Religious > Passover
- Dietary > Kosher
Featured Reviews for This Recipe
From: ~Leslie~
On Jun 15, 2007
Wow! We loved this recipe! I adore asparagus and this was new way for us to enjoy it. The mint and lemon went together so well. Thanks for submitting!
Made for ZWT 3 
From: Thymestudio
On Jun 12, 2007
Lovely!! This simple dish is just great! Easy to prepare and so very fresh! Loved it. ZWT3
From: lazyme
On Jun 8, 2007
Delish! Simple and tasty. Next time I would cut back on the mint a little bit as I thought that it was a little over powering for the lemon zest flavor to come through. Made for ZWT 3. Thanks Charlotte!
From: Sugarmagnolia_fl
On Mar 7, 2007
What a great way to serve asparagus! I scaled this recipe down by half, and the ratios worked perfectly. The only change that I made was to toss my asparagus with the olive oil, lemon zest, salt and pepper and roast them at 425F for about 15 minutes or so. Then I tossed them with the mint and lemon. Superb!
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