This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Pray how does your asparagus perform?"
-John Adams, second President of the United States, writing to his wife Abigail Adams
Pan grilled veggies are quick and easy. They are great for you and have almost no calories. If you don't like asparagus, try pan-grilled broccoli or leeks.
To cook by gently simmering in liquid that is just below the boiling point (180 to 190 degrees) is called poaching. This is the temperature at which the water starts to move. Julia Child called this stage a "shiver," and James Beard referred to it as "feeble ebullition." This is also the temperature at which food is blanched. Many foods can be poached - fish, chicken, eggs.
Poaching an egg is the best way to learn how to poach. The fresher the egg the better, and it's best to start with one that's chilled. The water has to be at a stage that is not boiling with full bubbles, but hot enough to cook the egg quickly.
Crack the egg into a teacup and then pour the egg from the cup into the poaching water. (This is so that if you break the yolk the egg won't be wasted.) Let the egg cook slowly, watching so that the water never comes to a full boil. Use a slotted spoon to remove the egg from the water.
Servings = 2 | Serving size =4 ounces asparagus
Cooking Time = 30 Minutes
This recipe can be multiplied by 4.
This will keep fairly well if chilled immediately.
|8 ounces||asparagus spears|
|spray olive oil|
|2 quarts||ice water|
Cut the woody ends off the base of the asparagus spears.
Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil.
Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin to lose their firmness.
Remove and place the ice water. When the asparagus is cooled, remove it from the water and drain.
Place a large non-stick skillet (or roasting pan) in the oven and preheat to 400°F. When the pan is hot, add the asparagus, spray lightly with olive oil and sprinkle the salt over the top. Cook for about 5 minutes and toss the asparagus to coat well. Make sure that all sides come in contact with the pan. They will take 10 to 15 minutes total cooking time and should be tossed every 3 – 5 minutes.
Serving size = 4 ounces asparagus
Servings = 2
Amount Per Serving
|Calories 23||Calories from Fat 0|
|% Daily Value|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 2g||10%|
|Vitamin A 17%||Vitamin C 11%|
|Calcium 3%||Iron 14%|
|Vitamin K 47 mcg||Potassium 230 mg|
|Magnesium 16 mg|