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Vegetable: Asparagus Tops With Lemon Butter

Source of Recipe

Star Tribune - Mpls/St. Paul

Asparagus Tops With Lemon Butter
Exchanges
WW Points
Serves 2.

� 18 to 20 thin spears asparagus
� 1 tbsp. butter
� Half a lemon
� Pinch nutmeg

To prepare asparagus pieces of uniform length, bend each spear by hand, breaking them wherever they snap
easily. Trim tops diagonally into 1 1/2-inch pieces, saving bottom ends and trimmings for another purpose.

Pour boiling water to a depth of 1/2 inch in large frying pan. Add asparagus pieces in a single layer. Cook, uncovered, over heat until the asparagus is tender when pierced with a fork (2 to 4 minutes). Drain and set aside.
Melt butter in a second frying pan; add several squeezes of fresh lemon juice and nutmeg. Add drained asparagus pieces; toss to coat. Serve at once.

NOTE: If serving only the tender asparagus tops seems wasteful, remember that you can use the bottom ends as a pureed vegetable or in soup.

One serving equals: Calories 91 �Carbohydrates 7 g �Protein 4 g �Fat 6 g (Saturated Fat 4 g)�Cholesterol 16 mg �Sodium 45 mg �Dietary fiber 3 g ++++ Exchanges: 1 vegetable �1 fat ++++ WWP: 2