Eat Skinny Be Skinny Thanksgiving Sides Part 3: Lemon & Parmesan Asparagus
PIN IT!I’m a veggie addict, I’m not ashamed to admit. And every Thanksgiving, I always notice that there are never enough veggie options! Sure there is always a salad, a potato and a standard green [beans, peas, etc], but I need more to satisfy my green tooth [not literal, obviously, my vegetable craving]. So this year, I’ve making four delicious and different vegetable options to add some color and variety to your Thanksgiving plate! To go alongside your stuffing, mashed potatoes and brussel sprouts, serve this delectable and super easy asparagus dish. It’ll turn even the most anti-veggie people into full fledged vegetable affectionados! [Or just cause them to hate asparagus a little less, either way a victory!] I love how the lemon and wine give this dish a light and zesty flavor!
Lemon & Parmesan Asparagus
What You’ll Need:
- 15-25 asparagus spears
- 1/4 cup shredded or grated parmasean
- 1 garlic clove, finely chopped
- 1 onion, finely chopped
- 1.5 tablespoon lemon juice
- 2 tablespoons dry white wine
- salt and pepper to taste
- 1 tablespoon crushed whole wheat crackers [optional. I didn’t use them!]
How To Make It:
- Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and pepper. [Don’t mind the pan, again!] Cook until tender, stirring occasionally.
- Place asparagus in the skillet, and cook 10-15 minutes until tender, turning occasionally to coat with seasonings.
- Reduce heat to low and sprinkle wine and remaining lemon juice into the skillet, and scrape up any browned bits. Cook until wine is absorbed [about 2 minutes].
- Transfer asparagus to a shallow dish and cover with the remaining mixture in skillet. Dust evenly with Parmesan cheese.
Nutritional Information per serving [5 stalks]: 123 calories and 8 grams of fat.
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