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Lemon-Glazed Asparagus

Lemon-Glazed Asparagus

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

Recipe by BettyCrocker

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Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 4 servings

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Nutrition Info

1 Serving
Calories70
Total Fat3g
(Saturated Fat 1 1/2g, Trans Fat 0g)
Cholesterol10mg
Sodium25mg
Total Carbohydrate9g
(Dietary Fiber 1g, Sugars 6g)
Protein3g
Percent Daily Value*
Vitamin A 15%
Vitamin C 15%
Calcium2%
Iron 4%
Exchanges
Fat1/2
Vegetable1
Carbohydrate Choices
1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

Eating Smart
Large portion sizes add up to more calories. To help control portions, become an avid label reader. Nutrition labels contain important facts and information on nutrients and serving sizes.

Ingredients

1 1/2 pounds fresh asparagus spears
1 tablespoon butter or margarine
1 tablespoon honey
1 teaspoon lemon juice
1/4 cup water
1 teaspoon cornstarch

Directions

1Trim asparagus; cut spears diagonally in half. Place 3 inches water in 4-quart Dutch oven. Heat to boiling. Add asparagus; reduce heat. Cover and cook 3 to 5 minutes or until crisp-tender. Drain; place in serving bowl.
2Meanwhile, heat butter, honey and lemon juice in 1-quart saucepan over medium-low heat, stirring frequently, until butter is melted.
3Mix 1/4 water and the cornstarch in small bowl. Stir into lemon mixture. Cook over medium heat, stirring constantly, until bubbly and thickened. Pour glaze over asparagus.