Asparagus with Lemon Crumb Topping {Phase 2}

Tart lemon and asparagus are always a great combination and here they get a boost of flavour from sweetener with the added crunch of a breadstick crumb topping.


1 breadstick or melba toast, finely crumbled
1/4 tsp. grated lemon rind
1 garlic clove, minced
2 sachets sweetener
1 tsp. water
Salt and pepper to taste
8 to 10 asparagus spears, (about 2 cups) steamed to fork tender and kept warm


1. In a small bowl combine the breadstick crumbs, lemon rind, and garlic, mixing well with a fork. Dissolve the sweetener in the tsp. of water and stir into the crumb mixture. Season to taste with salt and pepper.

2. In a small skillet over medium-high heat, cook the crumb mixture, stirring constantly, until the garlic is fragrant and the crumbs begin to brown.

3. Place the asparagus on a serving dish, top with the cooked crumb mixture, and serve immediately.

Makes one serving. Each serving has 80 calories. (1 vegetable, 1 breadstick)

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