• Brittany Sparks

Asparagus with Garlic, Lemon & Peppers


Spring is finally here! I usually can tell Spring is here when I start to see piles of asparagus at the grocery store. Asparagus start to sprout in the beginning of Spring. This recipe is a super-fast and easy asparagus dish that highlights this veggie and can be made to serve alongside any dinner, serve atop pasta or rice or simply eat by itself.

Want to grow your own? Here are some growing tips! Each asparagus stalk grows by itself but they often are found in groups. If left to grow the asparagus can reach 4 to 5 feet tall and will form fern like branches with little flowers. When growing asparagus the first year it is recommended to let them grow this tall as it will help to make the roots stronger for the next season. Asparagus is perennial and will continue to keep growing year after year. It usually takes a few years for you to get a good supply of asparagus. Our first crop (as pictured above), we only got a few spears however the following year (as pictured below), we had a larger yield.

Asparagus is full of nutrients especially Vitamin A, Iron, Folate, Vitamin C and has a good dose of fiber. To retain most of the nutrients in asparagus especially Vitamin C and the B vitamins it is best to either sauté, steam or microwave this veggie. Boiling will lead to leaching of these nutrients into the water.

So enjoy the best and most fresh produce that Spring has to offer and give this super easy recipe a try to add more veggies to your plate!

Asparagus with Garlic, Lemon & Peppers

Author: Brittany Sparks

Makes: 8 (1/2 cup) Servings

Prep Time: 10 min

Cook Time: 12 min

Total Time: 22 min

Ingredients

  • 1 Tbsp Olive Oil

  • 2 Bunches of Asparagus (300 g/12oz), cut into 1 inch pieces

  • 1 Medium Red Bell Pepper, Diced

  • 1 Small Onion, Diced (1/2 cup)

  • 5 Cloves Garlic, Minced

  • 3 Tbsp Lemon Juice (~1 large lemon)

  • 4 Tbsp Water

  • ½ Tsp Salt

  • ¼ Tsp Pepper

Directions

  1. Prepare the veggies. For the asparagus trim about 1 inch off of the bottom and discard. Cut asparagus into 1 inch pieces.

  2. In a large skillet heat the olive oil over medium heat. Add in the pepper and onion. Sauté for 5 minutes over medium heat stirring frequently.

  3. Add in the asparagus and water and cook an additional 5 minutes.

  4. Add in the garlic, lemon juice, salt and pepper and sauté for 2 minutes. Serve immediately.

Nutrition Facts

Serving Size (1/2 cup):

Calories 33, Total Fat 1.7 g, Monounsaturated Fat 1.2 g, Saturated Fat 0.2 g, Polyunsaturated Fat 0.2 g, Sodium 147 mg, Total Carbohydrate 4 g, Dietary Fiber 1.2 g, Protein 1.2 g, Potassium 130 mg, Phosphorous 29 mg


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