Asparagus With Tangerine and Dill
Source of Recipe
Atlanta-Journal Constitution Jan. 02
Recipe Introduction
From "3 Bowls, Vegetarian Recipes From an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara (Houghton Mifflin, $17)
List of Ingredients
Makes 6 servings
Preparation time: 10 minutes
Cooking time: 15 minutes
16 spears asparagus, ends trimmed
1 tablespoon vegetable oil
Grated peel of 1 tangerine
Juice of 1 tangerine
2 tablespoons chopped fresh dill
Sea salt and freshly milled black pepper
Recipe
Steam the asparagus until crisp-tender, 6 to 8 minutes. Drain in a colander.
Heat the oil in a large skillet over medium-high heat. Add the asparagus and toss until coated with the oil and heated through, 3 to 5 minutes. Remove from the heat and stir in the tangerine peel, juice and dill. Season with salt and pepper to taste and serve immediately. --- Per serving: 40 calories (percent of calories from fat, 53), 1 gram protein, 4 grams carbohydrates, 1 gram fiber, 2 grams fat, no cholesterol, no sodium.
|
|
member logon
