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.
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.
Crushed garlic or fresh garlic
1 teaspoon olive oil
Splash of water
Peeled asparagus directions
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
Total Calories: 158
If you are on a rigid diet that restricts fats, just exclude the olive oil.