VCE--Slivered Asparagus Saute with Shallots

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Slivered Asparagus Saute with Shallots

 

Recipe By :Vegetarian

Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : VCE -- Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound thick asparagus -- (to 2 lbs) trimmed & peeled

2 tablespoons olive oil

salt and freshly milled pepper

1 large shallot -- finely diced

1 small clove garlic -- minced

1 teaspoon finely grated lemon zest

2 tablespoons finely chopped parsley

lemon juice to taste

 

Slice the asparagus diagonally about 1/4-inch thick, leaving the tips about

3 inches long. Heat the oil in a large skillet. Add the asparagus, season

with a few pinches of salt, and saute over high heat until nearly tender.

Add the shallot, garlic, lemon zest, and parsley; toss well and cook 1

minute more. Season with lemon juice and pepper to taste.

 

Source:

" page 335 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 63 Calories; 7g Fat (95.1% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 0 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0