Ingredients
- 2 Pounds Fresh Asparagus, ends trimmed
- 1/8 Cup Olive Oil
- 3 Tablespoons Lemon Juice
- 1/8 Teaspoon Garlic Powder
- 1/4 Teaspoon Black Pepper
- 2 Tablespoons Capers, rinsed and drained
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Lemon Caper Asparagus
Time: 15 minutes prep, 7 minutes cook
Servings: 4
Directions
- Trim ends from asparagus, about 1/2″. In a 12″ skillet, place asparagus and 1″ of water. Heat to boiling over medium high heat. Lower heat to medium, cover and let cook for about 5 to 7 minutes for tender/crisp or until desired doneness. Drain and rinse under cold water.
- In a medium sized bowl, combine the olive oil, lemon juice, garlic powder and pepper. Whisk well until olive oil thickens slightly. Stir in capers. Add cooked asparagus and toss to coat.
- Serve at room temperature or chilled.
- Serves 4.
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Summary
Fresh asparagus with an olive oil, lemon juice and caper vinaigrette; easy, healthy, low fat and delicious!
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