Asparagus with Ginger and Lemon
(makes 6 servings)
|2||pounds (960 g)asparagus|
|olive oil cooking spray|
|1/2||cup (45 g) chopped scallions|
|2||tablespoons (30 g) minced fresh ginger|
|3||cloves garlic minced|
|1/2||cup (120 ml) water|
|grated zest of 2 lemons|
|freshly grated pepper|
- Break off the ends of the asparagus spears and discard. Peal asparagus only if the spears are thick. Cut the spears into 3 inch pieces and set aside.
- Spray a skillet with cooking spray. Sauté the scallions for 3 minutes until wilted. Add the ginger and garlic and sauté for 2 more minutes.
- Add the water and asparagus; bring to a boil. Boil for about 4 minutes until crisp cooked and most of the waiter has evaporated. Using a slotted spoon transfer the asparagus to a serving plate and toss with grated lemon rind and pepper.
|Per serving:||38 calories (6% calories from fat), 3 g protein, trace total fat (0 saturated fat), 8 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 5 mg sodium|
|Diabetic exchanges:||1/2 carbohydrate (1 1/2 vegetable)|