Directions:
- In a large skillet, bring chicken broth, olive oil and garlic to a boil.
- Add asparagus and return to boil.
- Reduce heat to medium, cover, and cook just until asparagus is tender but still crisp, about 5 minutes.
- Remove with slotted spoon to warm serving plate.
- Raise heat and cook liguid and garlic in pan until syrupy and reduced to about 1/2 cup. Season with salt and pepper to taste. Pour over asparagus and sprinkle with grated skin from one lemon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.83 Kcal (393 kJ) | ||
| Calories from fat | 63.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 11% | |
|---|---|---|---|
| Sodium | 14.2mg | 1% | |
| Potassium | 257.09mg | 5% | |
| Total Carbs | 6.52g | 2% | |
| Sugars | 2.33g | 9% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 2.67g | 5% | |
| Vitamin C | 8.7mg | 14% | |
| Iron | 2.4mg | 13% | |
| Calcium | 38.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 71.57 Kcal (300 kJ) | ||
| Calories from fat | 48.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.39g | 11% | |
|---|---|---|---|
| Sodium | 10.83mg | 1% | |
| Potassium | 196.11mg | 5% | |
| Total Carbs | 4.97g | 2% | |
| Sugars | 1.78g | 9% | |
| Dietary Fiber | 1.82g | 10% | |
| Protein | 2.04g | 5% | |
| Vitamin C | 6.6mg | 14% | |
| Iron | 1.8mg | 13% | |
| Calcium | 29.3mg | 4% | |
* 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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