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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (242g) Recipe makes 2 servings |
||
| Calories 45 | ||
| Calories from Fat 2 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 4mg | 0% | |
| Potassium 459mg | 13% | |
| Total Carbohydrate 8.8g | 2% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 4.3g | ||
| Protein 5.0g | 10% | |
Ingredients
- 1/8 cup water
- 1 lb fresh asparagus, about
Directions
1
Thoroughly rinse asparagus spears.2
Place 1/8 cup of water in an 11" by 7" pyrex baking pan.3
Break off tough stems and place spears in pan in alernating order with the larger pieces at the outside.4
Cook for minimum amount of time, based on your cooking guide (I am lucky, my 20 year plus oven has an autocook setting that I can use to cook things like asparagus along with many other things.) When finshed splash with a small amount of fresh (not re-consituted) lemon juice.
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Featured Reviews for This Recipe
From: Stacky5
On Aug 31, 2005
Very simple to make this way, and very fresh-tasting! Just the way I like it! The kids thought it came out a little tough, but that may be because I didn't cook it long enough. I cooked it for 3 minutes...The splash of lemon juice really made it fresh! I did, however, add 1 Tbsp. of butter also, and let it melt in. I'll be cooking my asparagus this way again, only next time I'll cook it longer! Thank you for this wonderful method, Joan!
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