Asparagus with Ginger and Lemon
Asparagus with Ginger and Lemon
(makes 6 servings)
2 pounds (960 g)asparagus
olive oil cooking spray
1/2 cup (45 g) chopped scallions
2 tablespoons (30 g) minced fresh ginger
3 cloves garlic minced
1/2 cup (120 ml) water
grated zest of 2 lemons
freshly grated pepper
1. Break off the ends of the asparagus spears and discard. Peal asparagus only if the spears are thick. Cut the spears into 3 inch pieces and set aside.
2. Spray a skillet with cooking spray. Sauté the scallions for 3 minutes until wilted. Add the ginger and garlic and sauté for 2 more minutes.
3. Add the water and asparagus; bring to a boil. Boil for about 4 minutes until crisp cooked and most of the waiter has evaporated. Using a slotted spoon transfer the asparagus to a serving plate and toss with grated lemon rind and pepper.
Per serving: 38 calories (6% calories from fat), 3 g protein, trace total fat (0 saturated fat), 8 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 5 mg sodium
Diabetic exchanges: 1/2 carbohydrate (1 1/2 vegetable)
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