When you want to beautiful bright green crisp-tender stalks with smooth skin, nothing beats this method. Cooking times will vary depending how thick or thin your stalks are. The asparagus may be dressed with just a dash of olive oil or lemon juice, with a vinaigrette (see below) or even with a bottled dressing.
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Steamed Asparagus
1/8 teaspoon salt
water
1 pound asparagus, trimmed
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1/4 teaspoon Dijon mustard
- Combine the salt with enough water to come up[ about 1/2 inch in a large (12-inch) skillet. Add the asparagus and bring to a boil. Immediately reduce heat and cook until the asparagus is bright green and crisp-tender, about 4-6 minutes.
- Whisk together the olive oil, lemon juice and mustard and toss with the cooked asparagus.
Makes 6 servings
59 calories, 2 g protein, 3 g carbohydrates, 2 g fiber, 5 g fat, 1 g sat fat, 0 mg cholesterol, 100 mg sodium
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