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Lemon Roasted Asparagus
Source: dLife

Asparagus served in a warm lemon sauce.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 39.0
Total Carbs 18.1 g
Dietary Fiber 0.6 g
Sugars 16.1 g
Total Fat 2.8 g
Saturated Fat 0.6 g
Unsaturated Fat 0.7 g
Potassium 94.4 mg
Protein 2.0 g
Sodium 36.2 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 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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10 oz  frozen asparagus spears
1 each  eggs
0 1/2 cup  sweetener (sugar substitute)
0 1/2 tsp  cornstarch
1 tbsp  Margarine, 80% fat
0 1/4 cup  fresh lemon juice
2 tsp  fresh lemon peel
  1. Omitting salt, begin by cooking the asparagus according to the package directions. Drain well, and then transfer to a serving dish to keep warm.
  2. Blend together the egg, sugar substitute, and cornstarch. In a small skillet, melt the margarine and then add the egg mixture to it. Continue to cook over medium heat until the mixture thickens. Stir in the lemon juice.
  3. Continue to cook until the sauce becomes thickened and bubbly.
  4. To serve, pour the lemon egg sauce over the asparagus and sprinkle with lemon rind.

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