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Pan-Steamed Asparagus with Lemon-Caper Mayonnaise recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Pan-Steamed Asparagus with Lemon-Caper Mayonnaise

by Allison Ehri Kreitler
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Stirring a few brightly flavored ingredients into store-bought mayonnaise gives you a tangy sauce for simple steamed asparagus. The sauce is also delicious with fish, especially salmon. Serves 4

Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients asparagus kosher salt mayonnaise more more
1 lb. asparagus, trimmed of tough, woody stems
Kosher salt
1/2 cup mayonnaise
2 medium cloves garlic, pressed or minced
2 Tbs. chopped (not rinsed) capers
1 Tbs. Dijon mustard
2 Tbs. fresh lemon juice
3/4 tsp. finely grated lemon zest
Freshly ground black pepper

Put the asparagus in a 12-inch skillet with 1 cup water and 1/2 tsp. salt. Cover and steam over high heat until crisp-tender, about 5 minutes. Meanwhile, whisk together the mayonnaise, garlic, capers, mustard, lemon juice, lemon zest, and 1/8 tsp. pepper. Serve the asparagus with the sauce.

nutrition information (per serving):
Calories (kcal): 230; Fat (g): 22; Fat Calories (kcal): 200; Saturated Fat (g): 3.5; Protein (g): 3; Monounsaturated Fat (g): 5; Carbohydrates (g): 7; Polyunsaturated Fat (g): 12; Sodium (mg): 460; Cholesterol (mg): 10; Fiber (g): 2;
photo: Scott Phillips
From Fine Cooking 116 , pp. 73
March 1, 2012

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