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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Asparagus with Dill and Pine Nuts

Source: dlife

Tasty asparagus spears tossed with toasted pine nuts, dill, and parmesan cheese.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	63.6

Total Carbs	6.7 g

Dietary Fiber	2.6 g

Sugars	2.8 g

Total Fat	2.3 g

Saturated Fat	0.9 g

Unsaturated Fat	0.1 g

Potassium	0.9 mg

Protein	4.2 g

Sodium	65.1 mg

Dietary Exchanges 2.3 Fat, 1.3 Vegetables, 0.0 Fruits, 0.2 Meat, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 oz pine nuts 1.0
1 tsp olive oil 2.0
2 each medium shallots 1.0
1 lb Asparagus, fresh 2.0
2 tbsp grated Parmesan cheese 1.0
1 tbsp fresh dill weed 1.0
1 tsp fresh lemon peel 0.125
0.125 tsp black pepper

Directions

Dry-roast the pine nuts over medium heat for 4 to 5 minutes, stirring occasionally, in a nonstick skillet.
Remove the nuts from the skillet and set aside, then pour the oil into the same skillet and swirl to coat the bottom.
Stirring occasionally, cook the shallots for 1 to 2 minutes, or until tender-crisp.
Stir in the Parmesan, dillweed, lemon zest, and pepper, and cook for 1 minute, or until the cheese is melted, stirring occasionally.