Steamed Asparagus With Herb Sauce
Updated Oct. 11, 2023
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
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Ingredients
- 3pounds asparagus
- 10fresh basil leaves
- 4sprigs watercress, plus additional watercress for garnish
- 5large mint leaves
- 1small handful parsley
- 1tablespoon chopped chives
- Course salt and freshly ground pepper to taste
- 2tablespoons fresh lemon juice
- ⅓cup extra-virgin olive oil
Nutritional analysis per serving (6 servings)
155 calories; 12 grams fat; 2 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 5 grams protein; 576 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the asparagus carefully and gently scrape them to remove all trace of soil. Tie together, according to size, with string. Put the asparagus into two inches of boiling, salted water. Cook, covered, for 15 to 20 minutes, according to size; the asparagus should remain al dente. Drain and put into cold water briefly to cool rapidly and to maintain color. Drain on paper towels, then place on a round platter, tips toward the center.
- Step 2
Prepare a sauce with the remaining ingredients. Place all the herbs except for the additional watercress in a blender, add the salt and pepper, and blend for a second. Add the lemon juice and then the oil in a trickle to the blender on low speed. Pour the sauce over the cooled asparagus. Garnish with the reserved watercress. Serve at room temperature.
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