2 bunch asparagus
1/4 cup water
3 garlic cloves, minced
2 tbsp olive oil, extra virgin
2 tbsp lemon juice
1 tbsp sweet brown rice miso
1/4 cup Marcona almonds, or whole blanched almonds
To prepare asparagus, cut off and discard woody ends and chop remaining stalks into bite-size pieces.
In large skillet or Dutch oven over high heat, bring water to boil. Add asparagus and cook 2 minutes or until bright green and just soft. Remove from heat, drain water and set aside.
In small skillet over medium-low heat, sauté garlic in olive oil until soft (about 3 minutes). Remove from heat and stir in lemon juice and miso, mixing until miso is dissolved. Pour dressing over asparagus, transfer to serving dish, top with almonds and serve.
Sugar: 5g
:
Calcium: 77mg
Calories: 171kcal
Carbohydrates: 14g
Fat: 12g
Fiber: 6g
Iron: 5mg
Potassium: 525mg
Protein: 7g
Saturated Fat: 1g
Sodium: 7mg
Vitamin A: 1701IU
Vitamin C: 16mg
