Directions:
- Prepare the asparagus by rinsing them thoroughly; break off any tough, white bottoms and discard.
- Using a vegatable pealer remove the skin off the bottom 1/2 of the asparagus spears. This makes the whole spear edible.
- Fill a medium sized saucepan half way with water, bring to a boil.
- Add the asparagus and reduce heat slightly to a simmer.
- Parboil the asparagus for exactly 3 minutes.
- Drain the hot water.
- While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon zest.
- Salt and pepper to taste.
- Serve warm or room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 50.4 Kcal (211 kJ) | ||
| Calories from fat | 13.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.45g | 2% | |
|---|---|---|---|
| Cholesterol | 4.4mg | 1% | |
| Sodium | 518.42mg | 22% | |
| Potassium | 6.25mg | 0% | |
| Total Carbs | 4.04g | 1% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 5.74g | 11% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 0.1mg | 0% | |
| Calcium | 93.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 21.52 Kcal (90 kJ) | ||
| Calories from fat | 5.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.62g | 2% | |
|---|---|---|---|
| Cholesterol | 1.88mg | 1% | |
| Sodium | 221.34mg | 22% | |
| Potassium | 2.67mg | 0% | |
| Total Carbs | 1.73g | 1% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.82g | 8% | |
| Protein | 2.45g | 11% | |
| Vitamin C | 1.6mg | 6% | |
| Calcium | 40.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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