Avocado Saute

0
Average: 0 (0 votes)
(0 votes)
Avocado Saute
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
87
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie87 kcal(4 %)
Protein6.05 g(6 %)
Fat4.05 g(3 %)
Carbohydrates10.63 g(7 %)
Sugar added0 g(0 %)
Roughage4.98 g(17 %)
Vitamin A249.55 mg(31,194 %)
Vitamin D0 μg(0 %)
Vitamin E3.72 mg(31 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.35 mg(32 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.21 mg(15 %)
Folate369.63 μg(123 %)
Pantothenic acid0.56 mg(9 %)
Biotin0.99 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C20.22 mg(21 %)
Potassium561.12 mg(14 %)
Calcium58.41 mg(6 %)
Magnesium34.92 mg(12 %)
Iron2.27 mg(15 %)
Zinc1.5 mg(19 %)
Saturated fatty acids0.58 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
35 ounces
fresh, green Asparagus (rinsed)
1 clove
1 tablespoon
good-quality olive oil
salt (to taste)
2 teaspoons
3 tablespoons

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.