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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (100g) Recipe makes 4 servings |
||
| Calories 24 | ||
| Calories from Fat 2 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 54mg | 2% | |
| Potassium 210mg | 6% | |
| Total Carbohydrate 4.8g | 1% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 1.5g | ||
| Protein 2.2g | 4% | |
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Lemon Dijon Asparagus
By: Engrossed
Nov 19, 2006
This is my simple, healthy and tasty way to make asparagus! This is also good with basalmic vinegar in place of lemon juice. Yes, this is has very strong flavors but I love it! I recently made this with carrot ribbons made with my vegetable peeler and it was a great addition.
SERVES 4
Ingredients
- 1 (12 ounce) bag frozen thin asparagus spears or fresh thin asparagus spears (I use Trader Joe's frozen)
- 1 lemon, juice of
- 1 tablespoon whole grain Dijon mustard
- black pepper
- cooking spray
Directions
1
Spray large skillet with oil. Heat over medium-high.2
Add asparagus spears. Try to get them all flat in the pan. Turn a few times until lightly browned and heated through, but still bright green and crisp tender.3
Stir together juice of 1 lemon, dijon mustard and black pepper to taste (I put alot). Pour mixture into pan with asparagus and toss. Cook 1 minute until heated.4
Serve immediately.5
I like to serve this with simple baked chicken breasts or fish.
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Featured Reviews for This Recipe
From: Lauralie41
On Dec 29, 2006
This recipe is very easy to put together and cooks quickly but sorry to say this didnt work well for us. I used 1 tablespoon of lemon juice instead of the juice of one lemon. The mustard/lemon mixtures tanginess was very overpowering with the milder flavor of the asparagus. I also agree that this would work better with fresh asparagus.
From: littleturtle
On Dec 19, 2006
Easy and we could see how other people would think it's good, but unfortunately nobody in my house cared for this. The lemon and mustard flavors were just too strong for us; it seriously overpowered the flavor of the asparagus. The texture would definately be better with fresh asparagus too. Sorry. It was worth a try, but I'll be sticking with my usual asparagus recipe.
From: Tarynne
On Dec 15, 2006
WOW!! The sauce for this is wonderful and simple. I chose to make this recipe because I had everything on hand including the frozen Trader Joe's Asparagus. I did however substitute the fresh lemon juice with 1 1/2 tablespoons of bottled. I also used about 1/4 tsp. of black pepper. The only thing i would change would be to use fresh asparagus. Frozen is ok and it is more convenient but it can't compare to the taste of fresh. This is recipe fits in whether entertaining or making a weekday meal. It was also very good the next day when I added it cold to my salad.
From: Chef #302958
On Nov 29, 2006
This was delicious, Engrossed, thanks for a quick and easy new asparagus technique. I have never done asparagus in the pan before, only ever blanched it but I loved how this recipe turned out! I used fresh asparagus, and my lemon wasn't very juicy so I added a bit of balsamic for good measure. The plate was emptied in a matter of minutes.
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