Asparagus with Lemon Vinaigrette
We used purple-tipped white asparagus for this, but green would be great, as well.
You could serve as a side dish or first course.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Vegetables
- Method: Skillet
Ingredients
Scale
- 10oz (300gr) asparagus, green or white
- 1 tbs salad olive oil
- 1 tbs fresh lemon juice
- 1 tbs fresh, snipped parsley
Instructions
- Asparagus:
- If using green – snap off ends.
- If using white – using vegetable peeler and peel the bottom half of stalk, laying it flat on the counter so as not to break it.
- For both:
- Put into a skillet big enough to hold them in one layer.
- Add water to cover bottom by 1/4 inch, cover and bring to boil.
- Lower heat and cook just until done, 6 – 8 minutes for green, 8 – 10 for white.
- Vinaigrette:
- Whisk together olive oil, lemon juice and parsley.
- To finish:
- When asparagus is done, drain and put onto a serving plate, drizzle with Vinaigrette, add pepper and serve.
Notes
To test for doneness: the tip of a knife should go in easily.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 91
- Sugar: 2.9 g
- Sodium: 4 mg
- Fat: 7.2 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 6.1 g
- Fiber: 3.1 g
- Protein: 3.2 g
- Cholesterol: 0 mg
Keywords: asparagus, vinaigrette
