Recipes Side Dish Vegetables Asparagus Asparagus with Lime and Ginger 4.3 (17) 15 Reviews 2 Photos Definitely a different take on asparagus. Recipe by TerryWilson Updated on April 26, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 2 Prep Time: 15 mins Cook Time: 5 mins Total Time: 20 mins Servings: 4 Yield: 1 1/2 pounds asparagus Jump to Nutrition Facts Ingredients 1 ½ pounds fresh asparagus, trimmed 2 tablespoons fresh lime juice 1 teaspoon grated lime zest 1 tablespoon chopped fresh cilantro 1 ½ teaspoons minced fresh ginger root ½ teaspoon white sugar 6 tablespoons vegetable oil salt and ground black pepper to taste Directions Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter. Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus. I Made It Print Nutrition Facts (per serving) 223 Calories 21g Fat 8g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 223 % Daily Value * Total Fat 21g 27% Saturated Fat 3g 17% Sodium 24mg 1% Total Carbohydrate 8g 3% Dietary Fiber 4g 13% Total Sugars 3g Protein 4g Vitamin C 16mg 82% Calcium 42mg 3% Iron 2mg 9% Potassium 398mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved