It's spring and you know what that
means - our stores are bursting with
tender, ripe asparagus. Whether it's
stir-fried, tossed in a salad or sizzling
hot from the grill, we have 20
different ways to prepare this
spring classic.
2 bunches fresh Victoria Island or Durst
Organic asparagus (about 2 lb.)
1/3 cup butter
1 clove garlic, minced
1 tbsp. fresh lemon juice
1/2 tbsp. balsamic vinegar
Salt and freshly ground pepper to taste
1 tbsp. chopped fresh thyme
Grated lemon zest (optional)
Directions
Prep time: 10 minutes, Cook time: about 10
minutes
Snap off or trim ends from asparagus; steam in a
large pot of water or in an asparagus steamer for 3 to 5
minutes or until crisp-tender; drain and transfer to a medium
bowl and keep warm. Melt butter in a medium skillet. Cook
over medium-high heat until butter just begins to brown
and foam, being careful not to burn. Remove from heat and
stir in garlic. Swirl pan several times, then stir in lemon
juice and vinegar. Pour over hot asparagus and season
with salt and pepper; toss gently to mix. Transfer to a
platter and sprinkle with thyme and lemon zest, if you like.
Makes 8 servings.
Wine Suggestion
Dry (not sweet) Riesling
Nutritional Information:
100 calories, 3 g protein, 8 g total fat (5 g sat., 0 g
trans), 6 g carbohydrate, 3 g fiber, 3 g sugar, 20 mg
cholesterol, 90 mg sodium, 2 points
Shopping List:
2 bunches fresh Victoria Island or Durst Organic
asparagus
(about 2 lb.),1/3 cup butter,1 clove garlic,1 tbsp.
fresh
lemon juice,1/2 tbsp. balsamic vinegar,Salt and
freshly
ground pepper to taste,1 tbsp. fresh thyme,Grated
lemon zest
(optional)
