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    Vegetable: Asparagus Tops With Lemon Butter

    Source of Recipe

    Star Tribune - Mpls/St. Paul

    Asparagus Tops With Lemon Butter
    Exchanges
    WW Points
    Serves 2.

    • 18 to 20 thin spears asparagus
    • 1 tbsp. butter
    • Half a lemon
    • Pinch nutmeg

    To prepare asparagus pieces of uniform length, bend each spear by hand, breaking them wherever they snap
    easily. Trim tops diagonally into 1 1/2-inch pieces, saving bottom ends and trimmings for another purpose.

    Pour boiling water to a depth of 1/2 inch in large frying pan. Add asparagus pieces in a single layer. Cook, uncovered, over heat until the asparagus is tender when pierced with a fork (2 to 4 minutes). Drain and set aside.
    Melt butter in a second frying pan; add several squeezes of fresh lemon juice and nutmeg. Add drained asparagus pieces; toss to coat. Serve at once.

    NOTE: If serving only the tender asparagus tops seems wasteful, remember that you can use the bottom ends as a pureed vegetable or in soup.

    One serving equals: Calories 91 …Carbohydrates 7 g …Protein 4 g …Fat 6 g (Saturated Fat 4 g)…Cholesterol 16 mg …Sodium 45 mg …Dietary fiber 3 g ++++ Exchanges: 1 vegetable …1 fat ++++ WWP: 2

 

 

 


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