Magazine article Nutrition Action Healthletter

Smart Asparagus

Magazine article Nutrition Action Healthletter

Smart Asparagus

Article excerpt

My favorite way to cook asparagus is to toss with a bit of olive oil, then grill or broil until the spears are warm and charred in spots but still crunchy. But the versatile vegetable also provides the perfect canvas for intense toppings like these three.

Got a question or suggestion? Write to Kate at heatthycook@cspinet.org.

Asparagus with Pistachio & Lemon

1   Tbs. extra-virgin olive oil
1   clove garlic, minced
1/4 cup chopped pistachios
1   lb. asparagus, trimmed
1   Tbs. fresh lemon juice
    freshly ground black pepper
1/8 tsp. kosher salt

Serves: 4 | Total Time: 10 minutes

[ILLUSTRATION OMITTED]

To trim thicker asparagus spears, just bend the stem ends
until they snap off.

In a small saute pan, heat the oil over medium heat until just
hot. Saute the garlic until it starts to color, about 1 minute.
* Stir in the pistachios and remove from the heat. * Steam
the asparagus until bright green and tender but still crisp,
2-3 minutes. Transfer to a serving dish. * Stir the lemon juice
into the pan with the pistachios. Pour over the asparagus and
season with black pepper to taste and up to 1/8 tsp. of salt.

Per Serving: calories 110 | sodium 60 mg | total fat 7 g
sat fat 1 g | carbs 8 g | protein 4 g | fiber 3 g

Asparagus with Goat Cheese & Dill Sauce

1 oz. goat cheese (about 1/4 cup)
  crumbled
1 Tbs. mayonnaise
1 tsp. fresh lemon juice
2 Tbs. minced fresh dill
1 lb. asparagus, trimmed
  freshly ground black peppe4

Serves: 4 | Total Time: 10 minutes

[ILLUSTRATION OMITTED]

Prefer something milder than goat cheese? … 
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