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1.5 lbs. Asparagus
2 tps. Olive Oil
1 Tbs. Fresh Grated Ginger
ΒΌ cup Chopped Toasted Almonds
1 Tbs. Low Sodium Soy Sauce
1. Toast almonds in skillet on medium heat. Spray pan with vegetable spray and add almonds. Stir and cook until they turn light gold.
2. Trim asparagus. Slice diagonally into bite-sized pieces or leave whole, trim to fit pan. To trim the ends of aspagus, hand snap off the base. It will snap where it is tender and not woody.
3. In skillet, over medium heat, preheat oil for about 1 minute. Add ginger and stir -fry for 1 minute.
4. Add asparagus and stir-fry for about 4 mins. If spears are whole, turn with spatula or put lid on and gently shake to move the spears around.
5. Asparagus will be bright green and still too hard. Replace the lid while you put the rest of the dinner on the table (about 2-5 minutes) then add almonds and soy sauce. Toss to coat and serve immediately.
Servings: 4
Yield: 4 1/2 cup servings
Cooking Tips
To Reduce Calories and Fat, omit the Olive Oil and add 1 Tablespoon water, cover and proceed same as above. Reduces calories to 99 cal., and fat to:5.9gm.
To Reduce Fat even more, omit almonds too. Reduces Calories to 47.5 cal, and Fat to 1.3gm total fat
Nutrition Facts
Nutrition (per serving): 109.0 calories; 54% calories from fat; 7.0g total fat; 0.0mg cholesterol; 153.7mg sodium; 422.3mg potassium; 8.9g carbohydrates; 4.7g fiber; 3.7g sugar; 4.3g net carbs; 5.9g protein.
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