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Lemon-Glazed Asparagus

Source of Recipe

From The World of Jewish Entertaining, by Gil Marks


List of Ingredients

2 1/2 pounds asparagus

1/2 cup chicken broth

1 tablespoon fresh lemon juice

1/2 teaspoon grated lemon zest

1/2 teaspoon grated fresh ginger

Pinch of ground black pepper




Recipe

Cook the asparagus in boiling salted water until tender-crisp, about five minutes. Do not overcook. Drain and pat dry.

Combine the broth, lemon juice, zest, ginger and pepper in a small saucepan. Bring to a boil and cook until mixture reduces to about three tablespoons. Strain. Brush over the asparagus. Serve warm or at room temperature.

Makes 8 servings.

Approximate values per serving: 23 calories, .3 g fat, 0 cholesterol, 4 g carbohydrates, 1.6 g fiber, 2 g protein, 99 mg sodium, 10 percent calories from fat.