Avocado Saute
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
69
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 69 cal. | (3 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 96.9 μg | (162 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 265 μg | (88 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 508 mg | (13 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 35 ozs fresh, green Asparagus (rinsed)
- 1 clove garlic cloves
- 1 Tbsp good-quality olive oil
- salt (to taste)
- 2 tsps fresh lemon juice
- 3 Tbsps vegetable stock
Preparation steps
1.
Using a vegetable peeler, peel the tough outer skin from the lower portion of the stalks. Cut off the tough woody ends, approximately 1 to 2-inches from the bottom. Cut the asparagus into diagonal pieces about 2-inches long for quick cooking. Set aside.
2.
Peel the garlic and thinly slice; set aside.
3.
Heat olive oil in a heavy-bottomed skillet, set over medium heat. Add the cut asparagus to the pan and toss to coat with oil. Add the sliced garlic and toss again. Season to taste with salt, tossing to incorporate.
4.
Finally, add the lemon juice and vegetable stock. Toss and swirl the asparagus in the pan. Cook until the the liquid evaporates and the asparagus is tender, but still crisp.
5.
Serve with a favorite main course, or set aside for use in a quiche, frittata, salad or as a healthy pizza topping.
