Gingered Asparagus
- 1 pound asparagus spears, washed and dried
- 2 teaspoons fresh ginger, grated
- 2 garlic cloves, minced
- 2 teaspoons fresh parsley, chopped
- ¼ cup no-salt-added chicken broth
- 2 teaspoons fresh lemon juice
- 1 tablespoon flaxseed oil (optional)
- In a medium-sized bowl, toss the asparagus with ginger, garlic, and parsley and let stand for 20 minutes (or longer).
- Bring broth to a quick boil in a nonstick skillet.
- Add asparagus and herbs to the broth, lower heat, and sauté for 12 minutes, turning the asparagus occasionally until the spears are just tender.
- Remove from the heat and place on a serving dish.
- Drizzle with lemon juice and flaxseed oil.
Recipe by Fat Flush at https://fatflush.com/gingeredasparagus/
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