Quick Steamed Lemon Asparagus
Asparagus tends to be expensive when it’s not in season and is ridiculously affordable when it is. Though it’s usually available year round, the best time to seek asparagus is from February through June, with April being the prime month. During the peak of asparagus season, I’ve seen it for as little as 97 cents per pound even in Los Angeles and New York City, where grocery prices are far from ideal. Be sure to chop the garlic very finely (aka: mince) in this recipe in order to achieve the perfect balance. If it’s too coarse you may find the garlic to be overpowering.
Recipe information
Yield
makes 2 generous servings
Ingredients
Preparation
Stovetop Instructions
Step 1
Place a steamer insert in a large nonstick pot. Fill the pot with enough water to reach just below the insert. Cover the pot and place it over high heat. Bring the water to a boil. Add the asparagus, re-cover the pot (leaving the lid slightly ajar), and steam until crisp-tender, 3 to 5 minutes. Empty the pot into a strainer.
Step 2
Return the pot to the stove over medium-high heat. Add the olive oil, garlic, and lemon juice. Cook the mixture, stirring occasionally, until the garlic begins to soften, 1 to 2 minutes. Remove the pot from the heat and gently toss the well-drained spears in the garlic mixture until they are coated. Add the pepper flakes and season with salt. Serve immediately.
Microwave Instructions
Step 3
Toss the asparagus with the olive oil, garlic, lemon juice, and 2 teaspoons water in a large microwave-safe bowl or dish. Cover the bowl or dish with a microwave-safe plate. Microwave on high until the spears are tender, 2 to 4 minutes. Add the pepper flakes and season with salt. Serve immediately.
nutrition information
Step 4
Each serving has:
Step 5
Calories: 72
Step 6
Protein: 4g
Step 7
Carbohydrates: 9g
Step 8
Fat: 2g
Step 9
Trace Saturated Fat
Step 10
Cholesterol: 0mg
Step 11
Fiber: 4g
Step 12
Sodium: <1mg
