This asparagus recipe could not be easier. Fresh asparagus is boiled, then tossed with lemon juice, kosher salt, and olive oil to bring out the fresh flavor of this super healthy vegetable.
This fresh asparagus recipe goes well with chicken, beef, pork or pasta. Serve this asparagus side dish with chicken breasts with wine, elegant stuffed flank steak, or roast pork loin in a caramelized onion and apricot sauce. Low fat scalloped potatoes or make ahead mashed potatoes make another nice side dish to round out any of these meals.
Asparagus is quite a versatile vegetable. You can steam it, boil it, braise it, roast it and grill it. If you like cooking this asparagus recipe, you may also want to give these asparagus recipes a try: asparagus wrapped in prosciutto, maple roasted asparagus, asparagus, bacon and goat cheese tart, vegetarian asparagus crepes, and ham and asparagus quiche.
Like many spring greens, asparagus is quite healthy. This asparagus recipe is high in fiber, vitamin A, iron, vitamin C, thiamin and riboflavin. And with no cholesterol, this asparagus dish is also quite healthy for the heart.
If you are watching your salt intake, feel free to use a salt substitute or use half the amount of salt called for in this recipe. If you use a gourmet sea salt, such as Maldon salt, you can usually get away with using less salt while still enjoying great flavor. Because Maldon salt comes in large flakes, rather than small granules, you really taste it. You can find Maldon salt at gourmet stores like Sur la Table and Williams Sonoma.
Adding a touch of fresh lemon zest would also be a nice finish to this recipe.
Fresh Asparagus with Lemon
Ingredients
- 1 pound fresh asparagus, washed, woody ends trimmed
- 2 Tbsp. olive oil
- 1 tsp. kosher salt
- Juice of one lemon
Directions
- Cut asparagus into 1-inch pieces.
- Place asparagus pieces in a large saucepan or dutch oven. Cover with water to a depth of one inch. Bring to a boil. Cook, uncovered, until the asparagus pieces are tender when pierced with a fork, approximately 5 to 7 minutes. Drain.
- Drizzle asparagus with olive oil. Toss with kosher salt and lemon juice until all pieces are well-coated. Serve immediately.
Makes 4 to 6 servings.
Per serving (based on 4): 85 calories, 7 g fat (1 g saturated fat), 0 mg cholesterol, 584 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein, 17% vitamin A, 19% vitamin C, 3% calcium, 14% iron
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