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Lilly’s Table

 
 
Peppercorn Crusted Steak
Prosciutto & Snap Pea Risotto
© Lillys-Table.com Photo of Oven Poached Asparagus
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Oven Poached Asparagus

from Peppercorn Steak, Prosciutto Snap Pea Risotto and Asparagus, the Week of June 3, 2012.
View the previous or next recipe for this meal.

A quick & easy way to get moist, tender asparagus. White wine or broth adds a touch of flavor.

Ingredients

  • 1 lb asparagus
  • 1 cup white wine, or broth
  • ¼ teaspoon salt
  • 1 pinch black pepper
  • 1 teaspoon extra-virgin olive oil, optional

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 375.

Break the ends off of the asparagus and rinse well.

Spread on a baking sheet and pour in the white wine or broth. Sprinkle with the salt and pepper.

Roast for 10-15 minutes until the asparagus is tender to the bite. Remove from the poaching liquid. Serve drizzled with the extra-virgin olive oil if desired.