As I mentioned in other posts, we eat at least a couple of vegetables with every meal. I’m always looking for quick and easy variations on the same set of vegetables. This lemony asparagus makes the regular rotations on our menu. From start to finish, I can make this dish in ten minutes.
My technique for steaming vegetables doesn’t require any kitchen equipment except a shallow 10 or 12 inch skillet with a lid. I cover the bottom of the pan with about 1/8 of an inch of water. I place the vegetables in the skillet, drizzle with olive oil, sprinkle salt to taste, cover and steam until firm but tender.
For this dish I use a variation on the technique I describe above. Instead of water, I use chicken stock for steaming the asparagus. The combination of chicken stock, lemon, and garlic give the asparagus a delicious rich flavor. This recipe would work well for broccoli as well.
Ingredients
1 1/2 lbs asparagus
1 tsp lemon zest
1/2 lemon, sliced
3 large cloves of garlic, smashed
1/2 cup of chicken stock
Olive oil
Salt to taste
Instructions
1. Cut the tough ends off of the asparagus.
2. Pour the chicken stock into the skillet.
3. Add sliced lemon and garlic to stock and bring to boil.
4. Reduce slightly. Add asparagus to the skillet.
5. Top with lemon zest and salt. Drizzle with olive oil.
6. Cover and steam for 4 to 5 minutes or until bright green and tender.
https://southernboydishes.com/2012/08/26/lemony-asparagus/
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