Simple Asparagus Saute

Mark Boughton
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 10 mins

Blanching fresh vegetables in boiling water takes the hard edge off and keeps vibrant color--a perfect technique to use when preparing crudités. Choose medium-size spears for this recipe, as pencil-thin spears won't hold up.


1/2teaspoon salt, divided
1pound fresh asparagus, woody ends removed
1teaspoon olive oil
-- Coarsely ground black pepper
1tablespoon finely grated lemon rind


  1. Bring a large pot of water to a rolling boil. Add 1/4 teaspoon salt. Add asparagus; cook about 3 minutes. Plunge asparagus immediately into a large bowl of ice water. Drain.
  2. Heat oil in a nonstick skillet. Add asparagus, remaining salt and black pepper; sauté 5 minutes. Sprinkle with lemon rind.

Recipe by Chef Jon Ashton.

Nutritional Info *per serving

  • Calories 35
  • Glycemic Load 0
  • Fat 1.5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg
  • Sodium 290mg
  • Potassium 230mg
  • Carbohydrate 5g
  • Fiber 2g
  • Sugars 2g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 15%
  • Calcium 2%
  • Iron 15%
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