Serves 4
1 small bunch green onions, divided
1 small lemon
1/4 cup extra virgin olive oil
1 Tbs. minced fresh thyme leaves
1 lb. slender asparagus stalks, tough ends removed
Cut green tops from green onions, and set tops aside. Finely mince one scallion bulb. Reserve remaining
bulbs to use in another recipe.
Grate 1 tsp. zest from outside of lemon, and place in small jar with tight-fitting lid. Juice lemon, and add lemon juice to jar. Add minced green onion, olive oil, and thyme, and shake until well blended and emulsified. Season with salt and pepper.
Arrange asparagus spears in vegetable steamer, and steam over boiling water 2–3 minutes, until bright green and crisp-tender. Add green onion tops to steamer on top of asparagus. Return lid to steamer, and let green onion tops wilt briefly, about 30 seconds.
Remove vegetables from steamer, cool until just easy to handle, and divide asparagus into four bundles. Tie one or two pieces of green onion around center of each bundle.
To serve, arrange bundles on platter or individual plates. Drizzle vinaigrette over each bundle, and serve with additional dressing on the side.
per serving: 147 cal; 2g pro; 14g total fat (2g sat fat); 5g carb; 0mg chol; 11mg sod; 2g fiber; 1g sugars
via betternutrition.com
1 small bunch green onions, divided
1 small lemon
1/4 cup extra virgin olive oil
1 Tbs. minced fresh thyme leaves
1 lb. slender asparagus stalks, tough ends removed
Cut green tops from green onions, and set tops aside. Finely mince one scallion bulb. Reserve remaining
bulbs to use in another recipe.
Grate 1 tsp. zest from outside of lemon, and place in small jar with tight-fitting lid. Juice lemon, and add lemon juice to jar. Add minced green onion, olive oil, and thyme, and shake until well blended and emulsified. Season with salt and pepper.
Arrange asparagus spears in vegetable steamer, and steam over boiling water 2–3 minutes, until bright green and crisp-tender. Add green onion tops to steamer on top of asparagus. Return lid to steamer, and let green onion tops wilt briefly, about 30 seconds.
Remove vegetables from steamer, cool until just easy to handle, and divide asparagus into four bundles. Tie one or two pieces of green onion around center of each bundle.
To serve, arrange bundles on platter or individual plates. Drizzle vinaigrette over each bundle, and serve with additional dressing on the side.
per serving: 147 cal; 2g pro; 14g total fat (2g sat fat); 5g carb; 0mg chol; 11mg sod; 2g fiber; 1g sugars
via betternutrition.com
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