Sauteed Asparagus and Shallots
Serves 4
1 pound asparagus (fresh or frozen)
1 tablespoon olive oil
2-3 large shallots, chopped
Salt and pepper to taste
- Trim woody ends from asparagus (either cutting the ends off, or picking up one stalk at a time, and bending it until it snap, discarding the base of the stem.)
- Heat the oil in a large non-stick pan over medium-high heat.
- Add asparagus. Saute for 3-5 minutes, until they get hot.
- Add shallots, salt and pepper. Toss ingredients occasionally. Serve when the shallots begin to brown. (If you don't have shallots, you can use onion instead. Shallots have a lighter flavor than onion, but onion would work.)
Nutritional data
Calories: 75
Fat: 3.4g
Sat fat: 0.3g
Chol: 0mg
Sodium: 2.4gmg
Carbs: 4.9g
Fiber: 2.6g
Protein: 2.7g
If you want a much more detailed review of asparagus and many more ideas on how to prepare and use it, here is a great web resource: How to Cook Asparagus
Thanks to Lita Watson for sharing this information with the blog and all of my readers!
If you want to a new podcast on your play list, listen to my show Make Your Someday Today (MYST). Here is a link to the first episode, where I tell my personal story of how I went from wearing a 3XL shirt down to a Medium, from 48" waist to 34", and my jacket went from a 54 Portly to 44 Regular.
If you tend to eat more when stressed (like I did) here is an important show for you!
If you want a much more detailed review of asparagus and many more ideas on how to prepare and use it, here is a great web resource: How to Cook Asparagus
Thanks to Lita Watson for sharing this information with the blog and all of my readers!
If you want to a new podcast on your play list, listen to my show Make Your Someday Today (MYST). Here is a link to the first episode, where I tell my personal story of how I went from wearing a 3XL shirt down to a Medium, from 48" waist to 34", and my jacket went from a 54 Portly to 44 Regular.
If you tend to eat more when stressed (like I did) here is an important show for you!
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