Date: 3 Apr 97 7:41:28
From: "susan.j.mcgee" (susan.j.mcgee@ArthurAndersen.com)
This is adapted from a recipe in the online version of the LA Times:
Asparagus with lemon-mint sauce
2 pounds fresh asparagus, trimmed
1 tablespoon broth
2 tablespoons lemon juice
1/4 cup minced fresh mint leaves
1/4 - 1/2 tsp ground cardamom (optional)
Put asparagus in 10-inch nonstick skillet with enough water to
cover bottom of skillet. Cover and steam over medium-high heat until
tender, 5 to 8 minutes. Drain.
Heat broth, cardamom, lemon juice and mint in small
saucepan over low heat. When hot, pour over asparagus.
4 servings. Each serving without butter:
52 calories; 5 mg sodium; 0 cholesterol; 0 fat; 9 grams
carbohydrates; 7 grams protein; 1.88 gram fiber.