Serves: 6
Fruits and Vegetables: ⅓ cup per serving
Ingredients
2 cups asparagus, trimmed
2 tablespoons olive oil
2 teaspoons lemon peel, grated
1 garlic clove, minced
2 tablespoons fresh lemon juice
Directions
- Wash and prepare fresh fruit and vegetables.
- Cook asparagus in a large pot of boiling water until tender, about 4 minutes.
- Drain and rinse with cold water to cool quickly and drain again.
- Pat dry and set aside.
- Add olive oil to a large skillet over medium-high heat.
- Add lemon peel and garlic and stir for 30 seconds.
- Add asparagus and toss to coat.
- Sprinkle with lemon juice. Sauté until asparagus is heated through and coated with sauce, about 3 minutes.
- Transfer to platter and serve.
Tip
Add 2 tablespoons chopped parsley for extra flavor and brightness.
Nutrition Facts
Serving size: about 1/3 cup; Calories: 50; Carbohydrates: 2 g; Fiber: 1 g; Fat: 4.5 g; Saturated fat: 0.5 g; Sodium: 0 mg