It's obvious from my photos and other websites that I am a bodybuilder. I compete in the figure division, which is softer than female bodybuilding and physique, but harder and more muscular than bikini.
Over the past few years, I haven't been able to eat broccoli or cauliflower. The sight of them make me feel a bit queasy. In it's place I eat more asparagus, but I prefer it peeled.
I do not eat canned or jarred asparagus because I don't care for the texture. However, I find the skin on asparagus tough.
Larger, thicker asparagus tends to be tougher also, so peeling the skin keeps it very tender. Medium to large asparagus peels easier, since the smaller sizes tend to break easily.
1 lb. Asparagus [or whatever you like]
Crushed garlic or fresh garlic
1 teaspoon olive oil
Splash of water
Peeled asparagus directions
Wash asparagus with cool water, and snap off the tough ends. Use a potato peeler to peel the skin from the asparagus from halfway down, or higher if you prefer. Be sure to hold the asparagus against your hand while you peel it. It will keep it from snapping.
Heat pan on med-low to medium and add oil to the pan. Add asparagus, salt, pepper and garlic. Add water and place a lid over the asparagus. This will steam the asparagus.
Just before, or when the asparagus hits the desired tenderness, turn the heat up to medium-high and sear the asparagus.
Macronutrients for calorie counters
The macronutrients will vary depending on the serving size, but here are the macronutritents for 1 lb. peeled asparagus.
Total Calories: 158
If you are on a rigid diet that restricts fats, just exclude the olive oil.
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Copyright ©2011 CPT Lisa M. White. All rights reserved.