Asparagus In Its Own Juices
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 2 | Servings | |
INGREDIENTS
| 3/4 | lb | Asparagus, medium to large |
| 2 | T | Unsalted butter |
| 1/2 | t | Salt |
| Freshly ground pepper |
INSTRUCTIONS
CUT OFF THE TOUGH BOTTOM END of the asparagus and discard. Peel the stalks with a vegetable peeler. Place asparagus in a skillet or saucepan just large enough to hold them lying down and barely cover with cold water. Add butter and salt and bring to a boil, uncovered, over high heat. Stir the asparagus so it will cook evenly. The asparagus is done when the water has evaporated, leaving only the concentrated, buttery juice of the asparagus. Grind fresh pepper to taste over the asparagus and arrange on a vegetable platter. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 128
Calories From Fat: 104
Total Fat: 11.8g
Cholesterol: 30.5mg
Sodium: 1066.1mg
Potassium: 301.4mg
Carbohydrates: 4.5g
Fiber: 1.8g
Sugar: <1g
Protein: 3.2g