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Asparagus With Lemon Parsley Sauce

Healthy.Eater's picture
  Minced parsley 1⁄3 Cup (5.33 tbs)
  Canned anchovies 2 , patted dry
  Lemon juice 2 Tablespoon
  Chicken stock/Low-sodium chicken broth 2 Tablespoon
  Capers 1 Tablespoon
  Olive oil 1 Tablespoon
  Asparagus 1 Pound, trimmed

1 In a food processor or blender, whirl the parsley, anchovies, lemon juice, stock, and capers for about 1 minute or until pureed.
Add the oil and whirl 30 seconds longer; set aside.
2 Arrange the asparagus in a steamer and set over boiling water in a large saucepan.
Steam the asparagus for 6 to 7 minutes or until crisp-tender.
Rinse under cold water to stop the cooking and pat dry on paper toweling.
Transfer the asparagus to a serving dish, toss with the parsley dressing, and let marinate for 1 to 2 hours at room temperature or over night in the refrigerator.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 365 Calories from Fat 205

% Daily Value*

Total Fat 22 g34.5%

Saturated Fat 2.4 g11.9%

Trans Fat 0 g

Cholesterol 48.5 mg16.2%

Sodium 3518.9 mg146.6%

Total Carbohydrates 24 g8%

Dietary Fiber 10.3 g41.2%

Sugars 9.9 g

Protein 25 g49.3%

Vitamin A 102.4% Vitamin C 110.6%

Calcium 38.3% Iron 74.4%

*Based on a 2000 Calorie diet

Asparagus With Lemon Parsley Sauce Recipe