Low Fat Asparagus Frittata With Egg Beaters Recipes

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ASPARAGUS FRITTATA



Asparagus Frittata image

You would never guess that egg substitute is used in this fun variation on the classic asparagus frittata. -James Bates, Hermiston, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2/3 pound fresh asparagus, trimmed and cut into 1-inch pieces
1-1/2 cups egg substitute
5 tablespoons shredded Parmesan cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
1 medium onion, chopped
2 tablespoons minced fresh parsley
1/4 cup shredded reduced-fat cheddar cheese

Steps:

  • Preheat broiler. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk egg substitute, 3 tablespoons Parmesan cheese, salt and pepper., In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in asparagus and parsley. Pour in egg mixture. Reduce heat to medium; cook, covered, 8-10 minutes or until eggs are nearly set. Uncover; sprinkle with remaining Parmesan cheese., Broil 5-6 in. from heat 2-3 minutes or until eggs are completely set. Sprinkle with cheddar cheese. Cut into quarters.

Nutrition Facts : Calories 134 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 480mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

EASY ASPARAGUS FRITTATA



Easy Asparagus Frittata image

I love making a frittata whenever I want a quick meal. I always have eggs in the fridge and you can use a variety of vegetables. I like asparagus the best, though. This is also a KETO-friendly recipe.

Provided by Marianne

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons butter
½ pound asparagus, trimmed, cut into 1-inch pieces
8 eggs
½ cup grated Parmesan cheese, or more to taste
7 tablespoons milk
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
  • Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
  • Invert frittata onto a plate and garnish with parsley.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 4.6 g, Cholesterol 343.7 mg, Fat 17.6 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 6.6 g, Sodium 341.9 mg, Sugar 3.1 g

ASPARAGUS AND MUSHROOM FRITTATA



Asparagus and Mushroom Frittata image

This is one of my favorites. The most important thing (I think) is to cook it slowly so the eggs stay tender.

Provided by MAGGIDEW

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 50m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
3 tablespoons olive oil
½ pound fresh asparagus, trimmed and cut into 1 inch pieces
½ pound fresh mushrooms, sliced
6 eggs
1 tablespoon water
1 teaspoon chopped fresh thyme
3 tablespoons freshly grated Parmesan cheese
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
  • In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
  • Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.5 g, Cholesterol 199.3 mg, Fat 16 g, Fiber 1.2 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 183 mg, Sugar 1.8 g

LEEK AND ASPARAGUS FRITTATA



Leek and Asparagus Frittata image

Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.

Provided by Bon Appétit Test Kitchen

Categories     Egg     Mushroom     Breakfast     Brunch     Broil     Vegetarian     Quick & Easy     Low Cal     High Fiber     Lunch     Parmesan     Asparagus     Leek     Fontina     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms
8 large omega-3 eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Steps:

  • Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

ASPARAGUS AND HERB FRITTATA



Asparagus and Herb Frittata image

This also makes a beautiful appetizer, cut into diamonds.

Provided by Martha Rose Shulman

Time 30m

Yield one 10-inch frittata, serving 4 to 6

Number Of Ingredients 8

3/4 pound asparagus, trimmed
8 extra-large eggs
2 tablespoons plus 2 teaspoons low-fat milk
1/2 teaspoon salt
Freshly ground pepper to taste
1/4 cup finely chopped fresh herbs (as above)
1/4 cup freshly grated Parmesan (optional)
1 tablespoon extra virgin olive oil

Steps:

  • Steam the asparagus until tender, about 5 minutes. Refresh with cold water, drain and pat dry. Cut into 1/2-inch slices and set aside.
  • Beat the eggs in a large bowl. Beat in the milk, salt, pepper, and herbs. Stir in the asparagus and the Parmesan if using.
  • Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
  • If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 305 milligrams, Sugar 2 grams, TransFat 0 grams

LOW FAT ASPARAGUS FRITTATA (WITH EGG BEATERS)



Low Fat Asparagus Frittata (With Egg Beaters) image

I got this low fat, low carb, low calorie recipe from the Egg Beaters website. I haven't tried it yet but I want to!

Provided by blucoat

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups Egg Beaters egg substitute (1-1/2 cups = 12 oz)
1/2 cup shredded reduced-fat swiss cheese (1/2 cup = 2 oz)
1/4 cup nonfat milk
cooking spray
10 asparagus spears, cut into 1-inch lengths
1 small onion, thinly sliced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 medium tomatoes, coarsely chopped

Steps:

  • Preheat broiler.
  • Mix Egg Beaters, cheese and milk in medium bowl until well blended; set aside.
  • Spray medium skillet with ovenproof handle with cooking spray; heat over medium heat.
  • Add asparagus, onions, salt and pepper; cook and stir 3 minutes, or until vegetables are crisp-tender.
  • Add tomatoes; cook 1 minute, stirring occasionally.
  • Add Egg Beaters mixture.
  • Reduce heat to low; cover skillet with lid. Cook 12 minutes, or until bottom of frittata is set but top is still slightly moist. Remove lid from skillet.
  • Place skillet under broiler. Broil 2 minutes, or until top is set but not browned.
  • Cut into 4 wedges to serve.

ASPARAGUS, CANADIAN BACON, AND CHEESE FRITTATA: LOW CARB



Asparagus, Canadian Bacon, and Cheese Frittata: Low Carb image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

5 large eggs
4 tablespoons freshly grated Parmesan
2 tablespoons milk
1/4 teaspoon freshly grated lemon zest
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 ounces medium asparagus stalks (about 8), woody stems trimmed, cut into 1/2-inch pieces
4 medium slices Canadian bacon (about 2 ounces), coarsely chopped

Steps:

  • Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
  • Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.

LOW CARB ASPARAGUS FRITTATA



Low Carb Asparagus Frittata image

I found this online and made a couple minor changes to make it even lower in carbs. It is really very, very good!It is very low in carbs.

Provided by Lou6566

Categories     One Dish Meal

Time 24m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup onion, chopped
1/2 teaspoon salt
1 lb asparagus spear, tough ends snapped off, and cut into 1-inch pieces
4 large eggs, lightly beaten
1 cup monterey jack cheese or 1 cup cheddar cheese

Steps:

  • Heat olive oil in a 10 inch oven proof pan over medium high heat.
  • Add onions and salt, and cook, stirring occasionally until softened, about 3 minutes.
  • Add asparagus, reduce heat and cook, covered until it is barely tender, about 6 minutes.
  • Pour in eggs and cook until almost set, but still slightly runny on top, about 3 minutes.
  • Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 minutes.
  • Remove from oven and slide onto a serving plate; cut into wedges.

SPRING VEGETABLE FRITTATA (LOW FAT/LOW CAL)



Spring Vegetable Frittata (Low Fat/Low Cal) image

This is good and very low in calories, fat and cholesterol -- using egg beaters/egg substitute -- if using real eggs - it equals to about 8 eggs. Recipe source: Ladies Home Journal (April '09)

Provided by ellie_

Categories     Breakfast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

12 ounces asparagus, trimmed and cut into 1-inch pieces (I used the thin asparagus)
1 bell pepper, cut into strips
1/2 zucchini, halved lengthwise and sliced
1/2 onion, chopped
1/4 cup roasted red pepper, drained and chopped
1/3 cup reduced-fat mozzarella cheese, shredded, divided
2 cups egg substitute (egg beaters)
1/2 cup nonfat milk
1 teaspoon dried dill
3/4 teaspoon salt
1 teaspoon pepper
2 tablespoons flour
3 tablespoons parmesan cheese, shredded

Steps:

  • Preheat oven to 350-degrees F.
  • Spray a 2-quart baking pan with Pam (my pan was 13x10).
  • In a large saucepan over high heat bring 1 inch of water to a boil. Add vegetables (asparagus - onion). Cover and simmer until tender. Drain.
  • Stir in roasted peppers. Spread vegetable mixture in prepared pan.
  • Sprinkle with half of the mozzarella.
  • In a bowl bowl whisk together next 5 ingredients (egg substitute - pepper) and then whisk in the flour.
  • Pour egg mixture over vegetables.
  • Bake for 35 minutes or until puffed.
  • Sprinkle with remaining cheeses and let stand 10 minutes before serving.

Nutrition Facts : Calories 68.3, Fat 0.8, SaturatedFat 0.4, Cholesterol 2, Sodium 440.5, Carbohydrate 7.4, Fiber 1.5, Sugar 3.5, Protein 8.9

ASPARAGUS FRITTATA



Asparagus Frittata image

You would never guess that egg substitute takes the place of eggs in this fun variation on a traditional frittata. Chock-full of fresh asparagus, this dish is perfect for a light springtime lunch or brunch. The recipe was sent in by James Bates of Hermiston, Oregon.

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 10

1 cup water
⅔ pound fresh asparagus, trimmed and cut into 1 inch pieces
1 medium onion, chopped
2 teaspoons olive oil
2 tablespoons minced fresh parsley
1 ½ cups egg substitute
5 tablespoons shredded Parmesan cheese, divided
¼ teaspoon salt
⅛ teaspoon pepper
¼ cup shredded reduced-fat Cheddar cheese

Steps:

  • In a small saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. In a 10-in. ovenproof skillet, saute onion in oil until tender. Add parsley and asparagus; toss to coat.
  • In a small bowl, combine the egg substitute, 3 tablespoons Parmesan cheese, salt and pepper. Pour over the asparagus mixture; cover and cook over medium heat for 8-10 minutes or until eggs are nearly set. Sprinkle with remaining Parmesan. Place uncovered skillet in the broiler, 6 in. from the heat, for 2 minutes or until eggs are set. Sprinkle with cheddar cheese. Cut into quarters. Serve immediately.

Nutrition Facts : Calories 168.3 calories, Carbohydrate 6.7 g, Cholesterol 8.2 mg, Fat 8 g, Fiber 2.1 g, Protein 17.7 g, SaturatedFat 2.4 g, Sodium 439.8 mg, Sugar 3.3 g

ASPARAGUS FRITTATA



Asparagus Frittata image

Found a recipe similar to this while looking for diabetic dishes and tweaked it; super yummy and no added salt and low in calories per serving! You can serve with sourdough or 100% wheat bread.

Provided by kelkel247

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 serving cooking spray
1 tablespoon olive oil, or as needed
½ onion, chopped
½ red bell pepper, diced
4 button mushrooms, diced
1 stalk fresh asparagus, trimmed and chopped
6 egg whites
2 eggs
⅓ cup skim milk
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.
  • Heat olive oil in a skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and asparagus until onion is translucent, 5 to 10 minutes. Spread onion mixture into the prepared baking dish.
  • Beat egg whites, eggs, and skim milk together in a bowl until smooth; pour over onion mixture. Sprinkle Cheddar cheese over egg mixture.
  • Bake in the preheated oven until frittata is set in the middle and a fork inserted in the middle comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 225.9 calories, Carbohydrate 4.9 g, Cholesterol 123.1 mg, Fat 15.4 g, Fiber 0.8 g, Protein 17.3 g, SaturatedFat 7.2 g, Sodium 304.4 mg, Sugar 3.3 g

LOW-FAT FRITTATA (FLAT BELLY DIET RECIPE)



Low-Fat Frittata (Flat Belly Diet Recipe) image

Low-Fat Frittata with Smoked Salmon and Scallions. Try this quick, healthy meal for brunch or lunch. From Prevention. Posted for safekeeping.

Provided by Heartsong

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

2 teaspoons extra virgin olive oil
6 scallions, trimmed and chopped (whites and 2-inch of green)
6 large egg whites
4 large eggs
1/4 cup cold water
1/2 teaspoon dried tarragon or 1/2 teaspoon fresh tarragon, finely chopped
1/2 teaspoon salt
2 ounces smoked salmon, thinly sliced, cut into 1/2-inch-wide pieces
3/4 cup tapenade (Black olive, MUFA)

Steps:

  • Preheat oven to 350°F.
  • Heat heavy 8" ovenproof sauté pan over medium heat 1 minute. Add oil and heat 20 seconds. Add scallions and sauté, stirring periodically with spatula, about 2 minutes or until soft.
  • Combine egg whites, eggs, water, tarragon, and salt in medium bowl. Whisk to blend. Season with freshly ground black pepper. Pour mixture into pan and lay salmon on top. Cook, stirring periodically, about 2 minutes or until partially set.
  • Transfer pan to oven and cook 12 to 14 minutes or until firm, golden, and puffed. Remove from oven. Use spatula to release frittata from pan. Gently slide onto warm serving platter, slice, and serve with 2 tablespoons of the tapenade.
  • Make it a Flat Belly Diet Meal.
  • For a well-balanced dish, thaw 1/2 cup of frozen dark sweet cherries (45 calories) and combine with 1 cup of fat-free plain Greek-style yogurt (112 calories). Top with 1/4 cup of toasted whole oats (75 calories).
  • Nutritional Info Per Serving:186 cal, 10 g pro, 1 g carb, 0 g fiber, 15 g fat, 2.5 g sat fat, 143 mg chol, 535 mg sodium.

Nutrition Facts : Calories 96.4, Fat 5.3, SaturatedFat 1.3, Cholesterol 143.3, Sodium 376.5, Carbohydrate 1.7, Fiber 0.4, Sugar 0.8, Protein 9.9

KETO BREAKFAST FRITTATA



Keto Breakfast Frittata image

Dress up your eggs with some great keto add-ins. All the veggies are low-carb, and they add great flavor and texture, not to mention, great nutrition. Leave out the Tabasco for sensitive palates. Bonus: Leftovers reheat well, for those in-a-hurry mornings.

Provided by Bibi

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 45m

Yield 6

Number Of Ingredients 11

4 ounces bulk breakfast sausage
8 eggs
2 tablespoons heavy cream
8 drops hot pepper sauce (such as Tabasco®), or more to taste
2 tablespoons butter
1 cup chopped mushrooms
⅔ cup chopped red bell pepper
½ cup chopped onion
salt and ground black pepper to taste
½ cup chopped fresh spinach
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Crumble sausage into a 12-inch nonstick, oven-proof skillet over medium heat. Cook until browned, about 4 minutes.
  • Meanwhile, whisk eggs in a large bowl. Add cream and hot pepper sauce; mix well.
  • Add butter to the skillet with browned sausage and melt around the inside rim of the skillet. Add mushrooms, red bell pepper, onion, salt, and pepper. Cook until onion is soft and translucent, about 4 minutes. Turn off heat and stir in spinach. Cook for 1 minute in hot skillet, then sprinkle with Cheddar cheese. Pour egg mixture on top, making sure all the ingredients are submerged.
  • Place skillet in the preheated oven and bake until eggs are set and no longer jiggle, about 20 minutes. Remove from oven and allow to sit for 1 to 2 minutes, before cutting into serving pieces.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 3.8 g, Cholesterol 295.4 mg, Fat 22.7 g, Fiber 0.7 g, Protein 16.5 g, SaturatedFat 11 g, Sodium 443 mg, Sugar 2.1 g

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2021-12-02 Light Sausage and Mushroom Frittata Recipe. Mitch Mandel and Thomas MacDonald. This recipe showcases the slightly longer, oven-baked version of the frittata. Smoky andouille …
From eatthis.com


10 BEST LOW FAT BAKED FRITTATA RECIPES - YUMMLY
2022-06-22 Vidalia onion, canola, asparagus tips, egg, pepper, shredded Gruyere cheese and 4 more Turkey & Veggie Baked Frittata Recipe (Paleo & Keto) Healy Eats Real basil, zucchini, chopped …
From yummly.com


MOM'S ASPARAGUS FRITTATA - COOKING WITH MAMMA C
2015-03-25 Stir in the cheeses. Place a 10-inch skillet over low heat on the stove and add 4 teaspoons of olive oil. Spread the oil around and add the asparagus mixture, distributing it in an even layer. Pour …
From cookingwithmammac.com


TURKEY SAUSAGE FRITTATA RECIPE - CALL ME PMC
Roasted 20 to 25 minutes. Remove from oven and allow to cool. Meanwhile, cook sausage over medium heat. Chop it into small pieces as it browns. Remove and drain on paper towels. In a large bowl, whisk …
From callmepmc.com


SPRING FRITTATA WITH ASPARAGUS AND ARTICHOKES - JOY BAUER
Set aside. Liberally coat an oven-safe skillet with oil spray (or add 1 Tablespoon olive oil) and warm over medium heat. Add onions and asparagus and sauté for 5 to 7 minutes, stirring occasionally. Add …
From joybauer.com


THE BEST QUICHE AND FRITTATA RECIPES | READY SET EAT
Quiches and frittatas might just be the perfect brunch food–they’re deceptively easy to whip together, present beautifully, and are endlessly customizable. The major difference between the two? Quiche is …
From readyseteat.com


THIS LOW-FAT EGG RECIPE IS SO SATISFYING YOU’LL WANT TO ... - SHEFINDS
2022-01-24 A frittata is essentially like an omelet with less flipping, less struggling to keep all of its content in each motion, and ultimately, less stress. If you’re in a pinch in the morning and still want a …
From shefinds.com


ASPARAGUS AND LEEK FRITTATA - RACHEL COOKS®
2013-05-08 Once asparagus is cooked, add egg mixture, reduce heat to low, and cook for 1 minute, stirring gently. Move to preheated oven and bake for 23-25 minutes or until eggs are set. Move to …
From rachelcooks.com


BLISTERED ASPARAGUS FRITTATA RECIPE | BON APPéTIT
2022-04-19 Step 3. Heat 1 Tbsp. oil in a large cast-iron or ovenproof nonstick skillet over medium-high. Cook asparagus spears, tossing occasionally, until crisp-tender and blistered in spots, 5–8 minutes ...
From bonappetit.com


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