Found this on the El Paso Times website this morning… No such thing as too many Asparagus recipes! 
Just a half-cup serving of asparagus delivers a third of the recommended daily intake of folate.
Eating plenty of asparagus is easy with recipes such as this one for braising it in olive oil with rosemary and bay leaves from Patricia Wells’ “Vegetable Harvest.”
(Start to finish: 15 minutes)
2 pounds fresh green or white asparagus, bottoms trimmed, peeled if tough
1 tablespoon extra-virgin olive oil
1 teaspoon coarse sea salt
3 sprigs fresh rosemary
3 bay leaves
In a skillet large enough to hold the asparagus in a single layer, combine the asparagus, oil, salt,
rosemary, and bay leaves. Sprinkle with 3 tablespoons of cold water. Cover and cook over high heat just until the oil and water mixture begins to sizzle.Reduce heat to medium and braise the asparagus, covered, turning from time to time, until the asparagus begins to brown in spots, about 8 to 10 minutes. Cooking time will vary based on the thickness of the asparagus. Serve immediately. Serves four.
Nutrition information per serving: 68 calories, 4 g total fat, 3 g protein, 8 g carbohydrate, 5 g fiber, 594 mg sodium.
No comments:
Post a Comment