Lemon glazed asparagus

4 servings

Ingredients

Quantity Ingredient
1½ Puonds fresh asparagus spears
1 tablespoon Butter
1 tablespoon Honey
1 teaspoon Lemon juice
¼ cup Water
1 teaspoon Cornstarch

Directions

Trim asparagus; cut spears diagonally in half. Fill Dutch oven with 3 inchs of water; bring to aboil. Add asparagus. Reduce heat; cover and cook 3-5 minutes or until crisp-tender. Drain; place in serving bowl.

Meanwhile, in small saucepan, combine butter, honey and lemon juice; cook and stir over Meidum-Low heat until butter is melted.

In small bowl, combine water and cornstarch; blend well. Stir into lemon mixture. Cook over Meidum heat until bubbly and tickened, stirring constantly. Pour glaze over asparagus.

Makes 4 servings.

Per serving: 90 calories, 3 g fat, 10 mg cholesterol, 35 mg sodium, 12 g carbohydrate, 3 g. fiber, 3 g protein, Dietary Exchanges: ½ fruit, 1 vegetable ½ fat Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99, p. 5.

NOTES : Hint: Store asparagus as you would display cut flowers. Trim the base of each stalk and place upright in a container of water. Or, wrap the ends in wet paper towels and a plastic bag and refrigerate for up to a week.

Recipe by: Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Feb 05, 1999, converted by MM_Buster v2.0l.

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