Asparagus With Roasted Shallot And Walnut Sauce


Healthy Indulgences Cookbook by Lynn FisherServing Size : 4 3 medium shallots -- (3 to 4), skin on 4 cloves garlic -- skin on olive oil spray 1 teaspoon fresh lemon juice 2 tablespoons walnuts -- toasted and chopped 1 tablespoon canola oil 1/3 cup water -- or low-sodium vegetable stock salt --optional freshly ground black pepper 1 pound fresh asparagus -- tough ends discarded 1 teaspoon lemon juice -- or vinegar or cider vinegar Pured oven-roasted shallots and garlic are the low-fat base to this creamy sauce. I keep a variety of roasted vegetables in the refrigerator to use as quick bases for many different sauces. 1. Preheat the oven to 350F2. Line a baking sheet with foil. Place the shallots and garlic on the sheet and lightly spray with oil. Cover with additional foil, crimp the edges, and poke a hole in the top and roast 45 to 50 minutes or until very soft. Set aside until cool enough to handle, then peel. The onions and shallots may be prepared ahead and refrigerated, covered for up to 4 days. 3. In a food processor or blender, pure the shallots, garlic, lemon juice, 2 tablespoons of the walnuts, and the oil until smooth. Add the water or stock gradually until it is the desired thickness. Salt, if using, and to taste. 4. In a small saucepan lightly sprayed with oil, over low heat, cook the shallot mixture, stirring occasionally, until warmed through. Meanwhile in a large nonstick skillet, heat 1/2' water to boiling. Add the asparagus and reduce heat; cover and simmer for 4 to 6 minutes. Drain and place the asparagus on a serving platter or individual serving plates. Top with the warmed shallot sauce, sprinkle lemon juice or vinegar, and gently garnish with the remaining 2 tablespoons of chopped walnuts. Serving size (1/4 recipe) Per serving: 79 Calories, 6g Fat, 0mg Chol, 4mg Sod


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