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Rating: 4.3/5 (4 votes cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 151
% Daily Value**
Total Fat 15g
24%
Saturated Fat 10g
15%
Unsaturated Fat 1g
Cholesterol 41mg
14%
Sodium 208mg
9%
Total Carbohydrate 3g
1%
Dietary Fiber 1g
5%
Sugars 2g
Protein 2g
Vitamin A  21%Vitamin C  14%
Calcium  2%Iron  8%
Potassium  4%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fresh Asparagus with Lemon Butter Sauce

Date Added: April 25, 2013

Ingredients:

1/4 Teaspoon Salt pinch
1/4 Pound Butter clarified **
1/8 Teaspoon Hot Sauce optional
1 Tablespoon Parsley Chopped
1 1/2 Pounds Asparagus Fresh
3 Tablespoons Lemon Juice Concentrate
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Directions:

1. Select fresh asparagus for crispness and young tender pencil sized stalks are ideal.

2. Wash asparagus under cold running water. Snap off the lower end of each stalk with your fingers.

3. Let the stalk break where it wants to. This will leave only the tender portion of the asparagus.

4. Young tender stalks can be cooked in a steamer for 5-7 minutes, the more mature stalks for 7-10 minutes.

5. DO NOT OVERCOOK asparagus. It will lose flavor and nutrients if overcooked.

6. Prior to cooking the asparagus, prepare the lemon butter sauce.

7. This is enough sauce for 1 to 1-1/2 pounds of asparagus.

8. Combine the butter, lemon juice, parsley, salt and Tabasco Sauce in a small saucepan and heat until hot.

9. DO NOT BOIL. Pour the heated sauce over the cooked asparagus and serve.

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Dietary Notes:
This recipe is high in Vitamin A with 21% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Butter, Asparagus, Sulfites, Fructose Malabsorption allergies.
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