Day Three: Lemon Asparagus ♥

Today's vegetable recipe: Simple steamed asparagus with a lemon-garlic butter. Weight Watchers 1 point. Low carb.

~ recipe updated & photo added in 2008 ~

2005: Tonight I learned about a new must-have for the kitchen: an asparagus steamer. The spears cook upright, spears down, tips up. So even thick spears didn't need peeling, which is a pain. Even though it's a single-purpose tool, for my money (and space) it's a winner.

This recipe is so simple, who'd think it could be so delicious. Be generous with the garlic -- although I know purists will scoff, I'm happy with minced garlic from a jar.

2008: Ah, the simple pleasures of asparagus. This time I used my own asparagus steamer and fresh garlic. Delicious!

~ more asparagus recipes ~
~ more spring recipes from Kitchen Parade, my food column ~

Hands-on time: 10 minutes
Time to table: 30 minutes
Serves 4

1 pound asparagus
1 tablespoon unsalted butter
3 garlic cloves, slivered
1 tablespoon lemon juice
Salt and pepper to taste

2005: Snap off woody ends of the asparagus spears and discard. Place in steamer over boiling water for 5 to 6 minutes. Transfer to serving dish, toss with remaining ingredients.

2008: I melted the butter in a small skillet while the asparagus steamed, then added the garlic and cook til golden, letting the butter brown a bit but being careful not to burn. Near the end, I added the lemon juice and seasoned, then drizzled over the steamed spears.

Per Serving: 49 Cal (48% from Fat); 3g Protein; 3g Tot Fat; 5g Carb; 2g Fiber; 28mg Calcium; 2mg Iron; 150mg Sodium; 8mg Cholesterol, Weight Watchers 1 point
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Hi Alanna, I was wondering how much garlic goes into this dish. I want to start making asparagus, and I found this from your archives. :) Thank you! Christine

  2. Good catch, Christine! Way back on Day 3! I hardly knew what a "blog" was!

    This is one of those times when you use your own judgment and taste. If you love garlic, use a lot, 3 or 4 cloves or 3 or 4 teaspoons if you like it from the jar, like me. If you want the lemon flavor to shine, then use less.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna