fresh lemon juice
2 pounds thin asparagus
In a bowl combine lemon juice with salt and pepper to taste. Whisk in oil to make a vinaigrette and set aside.
Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
Gently toss asparagus with vinaigrette and salt and pepper to taste. Serve immediately.
Per Serving: 47 Calories; 3g Fat (53.8% calories from fat); trace Saturated Fat; 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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