2 pounds (960 g)asparagus
olive oil cooking spray
1/2 cup (45 g) chopped scallions
2 tablespoons (30 g) minced fresh ginger
3 cloves garlic minced
1/2 cup (120 ml) water
grated zest of 2 lemons
freshly grated pepper
Break off the ends of the asparagus spears and discard. Peal asparagus only if the spears are thick. Cut the spears into 3 inch pieces and set aside.
Spray a skillet with cooking spray. Sauté the scallions for 3 minutes until wilted. Add the ginger and garlic and sauté for 2 more minutes.
Add the water and asparagus; bring to a boil. Boil for about 4 minutes until crisp cooked and most of the waiter has evaporated. Using a slotted spoon transfer the asparagus to a serving plate and toss with grated lemon rind and pepper.
- Per serving
- 38 calories (6% calories from fat)
- 3 g protein
- trace total fat (0 saturated fat)
- 8 g carbohydrate
- 3 g dietary fiber
- 0 cholesterol
- 5 mg sodium
- Diabetic exchanges
- 1/2 carbohydrate (1 1/2 vegetable)