Limonene a compound found in citrus fruits such as the lemons used in this recipe boosts the body's production of glutathione.
Although, this recipe uses only a small amount of butter, feel free to replace the butter with olive oil if you are a heart conscious cook.
Asparagus with Curry Butter
Serves 4Ingredients:
2 teaspoons butter, melted1 teaspoon curry powder
1/2 teaspoon lemon juice
1/4 teaspoon salt, or to taste
2 teaspoons extra-virgin olive oil
1 shallot, finely diced
1 bunch asparagus, (about 1 pound), trimmed and cut into 1-inch pieces
Directions:
Combine butter, curry powder, lemon juice and salt in a small bowl.Heat oil in a large nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add asparagus and cook, stirring, until just tender, 3 to 5 minutes. Stir the curry butter into the asparagus; toss to coat.
Nutrition facts per serving (1/2c): 67 calories; 5 g fat ( 2 g sat , 2 g mono ); 5 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 g fiber; 161 mg sodium; 262 mg potassium.
Nutrition Bonus: Folate (40% daily value), Vitamin A (25% dv), Vitamin C (15% dv).
Recipe from Eating Well: March/April 2009 www. Eatingwell.com
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