RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3817
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| Recipe Name: |
Asparagus with Lemon Butter - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.03
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Trim asparagus of woody ends.
In a medium-sized saucepan fitted with a steamer basket, bring 1/2-inch of water to a gentle boil over medium heat. Add asparagus and steam for 5 to 7 minutes, or until tender when pierced with the tip of a knife.
Meanwhile, in a small saucepan, melt butter over medium heat. Add lemon juice and stir until sauce thickens, 2 to 3 minutes. Whisk in dill.
Drain asparagus in colander. Divide among dinner plates and top with lemon butter. |
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| Nutrition per Serving: |
| Calories: |
54 |
Total Carbs: |
0.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
5.8 |
Protein: |
0.19 |
| Fiber: |
6.04 |
Sodium: |
2.00 |
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