Pan-Roasted Asparagus with Lemon Rind

Add a few fresh sage leaves along with the garlic, rosemary, and lemon zest for more herbal flavor. You can serve this at room temperature or chilled. Haricots verts (delicate, thin green beans) work well as a substitute for asparagus.

Yield: 6 servings (serving size: about 6 spears)

Ingredients

• 1  pound  asparagus
• 1  teaspoon  olive oil
• Cooking spray
• 2  (2-inch) lemon rind strips
• 2  garlic cloves, chopped
• 1  (1-inch) rosemary sprig
• 1/2  cup  water
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

Snap off tough ends of asparagus.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add asparagus, rind, garlic, and rosemary; sauté 3 minutes or until asparagus is lightly browned.

Add 1/2 cup water to pan; cook 5 minutes or until asparagus is crisp-tender and liquid almost evaporates. Discard rind and rosemary. Sprinkle asparagus with salt and pepper; toss well.

Nutritional Information

Calories:

30 (24% from fat)

Fat:

0.8g (sat 0.1g,mono 0.6g,poly 0.1g)

Protein:

1.7g

Carbohydrate:

3.8g

Fiber:

1.8g

Cholesterol:

0.0mg

Iron:

0.3mg

Sodium:

197mg

Calcium:

20mg