2005: Tonight I learned about a new must-have for the kitchen: an asparagus steamer. The spears cook upright, spears down, tips up. So even thick spears didn't need peeling, which is a pain. Even though it's a single-purpose tool, for my money (and space) it's a winner.
This recipe is so simple, who'd think it could be so delicious. Be generous with the garlic -- although I know purists will scoff, I'm happy with minced garlic from a jar.
2008: Ah, the simple pleasures of asparagus. This time I used my own asparagus steamer and fresh garlic. Delicious!
~ more asparagus recipes ~
~ more spring recipes from Kitchen Parade, my food column ~
Hands-on time: 10 minutes
Time to table: 30 minutes
1 pound asparagus
1 tablespoon unsalted butter
3 garlic cloves, slivered
1 tablespoon lemon juice
Salt and pepper to taste
2005: Snap off woody ends of the asparagus spears and discard. Place in steamer over boiling water for 5 to 6 minutes. Transfer to serving dish, toss with remaining ingredients.
2008: I melted the butter in a small skillet while the asparagus steamed, then added the garlic and cook til golden, letting the butter brown a bit but being careful not to burn. Near the end, I added the lemon juice and seasoned, then drizzled over the steamed spears.
Per Serving: 49 Cal (48% from Fat); 3g Protein; 3g Tot Fat; 5g Carb; 2g Fiber; 28mg Calcium; 2mg Iron; 150mg Sodium; 8mg Cholesterol, Weight Watchers 1 point