Directions:
- Cut about 1/2 - 1” off of the stem bottoms to remove the woody piece.
- Wash asparagus, and with a vegetable peeler, peel the bottom half of the stems (refer to tidbit below).
- Place in 1 1/2 quarts of salted boiling water. Boil gently until tender but not soft, about 5 minutes.
- Remove asparagus, and set aside 4 to 5 tablespoons of asparagus water.
- Heat butter, oil, and water in saute pan. Add asparagus and lemon juice; toss.
- Remove from heat, place on platter. Add salt and pepper to taste, incorporating for even seasoning distribution. Sprinkle Parmesan cheese over top and serve immediately. Pass additional grated cheese, if desired.
- Tidbit: It is advisable to peel the bottom part of asparagus spears. This will remove the skin that sometimes can be tough.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.43 Kcal (1329 kJ) | ||
| Calories from fat | 282.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.4g | 48% | |
|---|---|---|---|
| Cholesterol | 39.85mg | 13% | |
| Sodium | 100.51mg | 4% | |
| Potassium | 300.05mg | 6% | |
| Total Carbs | 6.05g | 2% | |
| Sugars | 2.95g | 12% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 5.37g | 11% | |
| Vitamin C | 9.2mg | 15% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.9mg | 16% | |
| Calcium | 107.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 173.93 Kcal (728 kJ) | ||
| Calories from fat | 154.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.21g | 48% | |
|---|---|---|---|
| Cholesterol | 21.83mg | 13% | |
| Sodium | 55.07mg | 4% | |
| Potassium | 164.41mg | 6% | |
| Total Carbs | 3.32g | 2% | |
| Sugars | 1.62g | 12% | |
| Dietary Fiber | 1.55g | 11% | |
| Protein | 2.94g | 11% | |
| Vitamin C | 5.1mg | 15% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.6mg | 16% | |
| Calcium | 58.8mg | 11% | |
* 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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