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Ingredients
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2 pounds fresh asparagus, trimmed
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¼ cup unsalted butter
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½ teaspoon minced garlic
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4 pimento-stuffed green olives, sliced
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1 teaspoon lemon juice
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1 pinch salt and ground black pepper to taste
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½ teaspoon lemon zest (Optional)
Directions
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus cover, and steam until desired tenderness is achieved, 6 to 9 minutes.
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Meanwhile, melt butter in a small saucepan over medium-low heat. Add garlic and heat until fragrant, about 2 minutes. Stir in olives and lemon juice; heat thoroughly, but do not boil, 3 to 4 minutes. Season with salt and pepper and set aside.
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Place steamed asparagus in a serving dish and pour sauce on top. Garnish with lemon zest and serve warm.
Cook's Note:
You can use poblano-stuffed olives instead of pimento-stuffed olives as well.
Nutrition Facts (per serving)
152 | Calories |
12g | Fat |
9g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 152 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 7g | 37% |
Cholesterol 31mg | 10% |
Sodium 128mg | 6% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 5g | 17% |
Total Sugars 4g | |
Protein 5g | 10% |
Vitamin C 14mg | 16% |
Calcium 61mg | 5% |
Iron 5mg | 27% |
Potassium 468mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.