Asparagus with Lemon Broth

Who needs Hollandaise when you have fresh asparagus? Skip that goopy yellow salt laden slop, and let your green veggies SHINE. This citrusy and delicious side would make any Easter meal proud. PS: Skip the ham, too. I mean it. Recipe courtesy of the No-Salt Cookbook.

Serves 4.

SODIUM CONTENT: 13 mg per serving


12-16 fresh asparagus spears
2 T. vegetable oil
1 shallot, minced
1 clove garlic, minced
1 c. low-sodium chicken broth
juice of 1 lemon


Wash the asparagus spears and trim off the tough woody ends. Heat oil in a saute pan over medium. Add the shallot and garlic and cook, stirring, 4-5 minutes. Add the chicken broth and lemon juice, and stir to blend. Add the asparagus. Raise heat slightly and bring to a boil. Once boiling, reduce heat to low and simmer, uncovered, until asparagus is just tender, about 8-10 minutes, depending on the thickness of the stalks. Remove from heat. Place asparagus on a platter and pour broth over it before serving. Serve immediately.

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