WW Points: 1
1 pound asparagus — tough ends removed, then peeled if skin is thick
1 clove garlic — minced
1 tablespoon flat leaf parsley — chopped
1 tablespoon hazelnuts — toasted and chopped
1/4 teaspoon lemon zest — finely grated
2 teaspoons lemon juice
1 teaspoon extra virgin olive oil
1/4 teaspoon salt
In a large pot fitted with a steamer basket, bring about 1 inch water to a boil. Add the asparagus, cover, and steam until tender-crisp, about 4 minutes. Remove from the pot.
In a large bowl, combine the asparagus, garlic, chopped parsley, hazelnuts, 1/4 teaspoon lemon zest, lemon juice, olive oil and salt. Toss well to mix and coat.
Arrange the asparagus neatly on a serving platter and garnish with parsley sprigs and lemon zest. Serve immediately.
Per Serving: 40 Calories; 3g Fat (52.6% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.