ForkwiseAsparagus With Lemon Sauce
Open in the Forkwise app – save, scale & shop
🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 20 medium asparagus spears, rinsed and trimmed
- 1 fresh lemon, rinsed (for peel and juice)
- 2 tbsp reduced-fat mayonnaise
- 1 tbsp dried parsley
- ⅛ tsp ground black pepper
- 0.06 tsp salt
Method
- Place 1 inch of water in a 4-quart pot with a lid. Place a steamer basket inside the pot, and add asparagus. Cover and bring to a boil over high heat. Reduce heat to medium. Cook for 5–10 minutes, until asparagus is easily pierced with a sharp knife. Do not overcook.
- While the asparagus cooks, grate the lemon zest into a small bowl. Cut the lemon in half and squeeze the juice into the bowl. Use the back of a spoon to press out extra juice and remove pits. Add mayonnaise, parsley, pepper, and salt. Stir well. Set aside.
- When the asparagus is tender, remove the pot from the heat. Place asparagus spears in a serving bowl. Drizzle the lemon sauce evenly over the asparagus (about 1½ teaspoons per portion) and serve.
Recipe source: NIH National Heart, Lung, and Blood Institute · Public domain (U.S. Government work) · NHLBI – Deliciously Healthy Dinners · Reformatted; ingredient quantities parsed
Photo: Asparagus with lemon egg sauce (3056940872) by Karen and Brad Emerson (CC BY 2.0) · source
.jpg){kind=link}