OVERVIEW
4 SERVINGS
PREP 5 min
COOK 5-7 min
NON-STICK SKILLET
INGREDIENTS
2 cups fresh asparagus
1 clove GARLIC chopped fine
1 Tbsp OLIVE OIL (optional)
2 Tbsps LEMON JUICE
SALT and PEPPER to taste
INSTRUCTIONS
(1) Wash ASPARAGUS and cut as desired or leave whole
(2) Heat OLIVE OIL or WATER to medium temperature
(3) Add GARLIC and ASPARAGUS and stir lightly
(4) Lower heat and sautée to desired tenderness
(5) Add LEMON JUICE, SALT and PEPPER
español: espárragos /
RECIPE: Sautéed Asparagus
Asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable. It is widely cultivated as a vegetable crop.Asparagus is anti-inflammatory and antioxidant. It is a good source of Vitamin K, Vitamin B1 Thiamine, and Fiber. It serves as a natural diuretic, nourishes the digestive tract. It helps with a healthy pregnancy, helps fight cancer, and supports skin health. Asparagus can be eaten raw and makes a good addition to salads. Lightly steamed, blanched, or roasted asparagus is a delicious side dish with almost any meal.
1 CUP OF ASPARAGUS CONTAINS
CALORIES 27
CARBOHYDRATE 5 g
IRON 2.9 mg (16% DV)
VITAMIN A 1,013 IU (20% DV)
VITAMIN K 55 mcg (70% DV)
RIBOFLAVIN (B2) .2 mg (11% DV)
VITAMIN B6 .1 mg (6% DV)
COPPER .3 mg (13% DV)
FIBER 3 g
PROTEIN 3 g
POTASSIUM 271 mg (8% DV)
VITAMIN C 7.5 mg (13% DV)
THIAMINE (B1) .2 mg (13% DV)
NIACIN (B3) 1.3 mg (7% DV)
FOLATE 70 mcg (17% DV)
