Vegan Ckbk - Asparagus with Watercress and Green Onion Sauce

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Asparagus with Watercress and Green Onion Sauce

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 pounds fresh asparagus

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1/8 teaspoon salt

several grinds black pepper

1/2 cup watercress leaves -- firmly packed

2 green onions -- coarsely chopped

 

Rinse the asparagus well to remove any traces of soil. Snap or slice off the

tough ends. Place on a steamer rack in a pan with a tight-fitting lid. Add

about 2 inches of water and cook over medium-high heat until just fork-tender,

about 6 minutes, depending on the thickness of the stems. Be careful not to

overcook, as limp asparagus is not very appetizing.

 

Combine the oil, lemon juice, salt, and pepper in a small bowl. Place the

watercress and onions in a blender. Switch on the low setting and add the oil

and lemon juice mixture in a slow, steady stream. The resulting sauce will be a

bright springtime green. Arrange the cooked asparagus on a serving platter and

top with the sauce. Serve hot or at room temperature.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 73 Calories; 5g Fat (58.6% calories from

fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 36mg

Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1 Fat.

 

NOTES : Asparagus and watercress both appear in early spring, making this dish a

seasonal delight.

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