Asparagus With Balsamic Butter Weight Watchers 0 Points Recipes

ASPARAGUS WITH BALSAMIC BUTTER (WEIGHT WATCHERS 0 POINTS)

Steps:

• Snap off tough ends of asparagus.
• Bring 1 inch of water to a boil in a large skillet and add asparagus.
• Cook 4 to 5 minutes or until crisp-tender.
• Drain and place on a serving platter.
• While asparagus cooks, heat a large nonstick skillet over medium heat and coat with cooking spray.
• Add shallots and saute 1 to 2 minutes until soft.
• Remove from heat and stir in butter and balsamic vinegar.
• Pour balsamic butter over asparagus, sprinkle with salt and pepper and toss well.

GRILLED ASPARAGUS WITH BALSAMIC BUTTER

Steps:

• Brush a little olive oil over the asparagus. Cook on a pre-heated grill or on a pan in the broiler for 6 minutes or until tender and browned. Remove, keep warm.
• Heat the butter in a small saucepan over low heat until golden brown. Keeping the heat low, stir in the balsamic vinegar until smooth.
• Arrange the asparagus on a serving platter and spoon the balsamic butter over top and finish with fresh ground pepper. Serve immediately.

BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
• Bake asparagus 12 minutes in the preheated oven, or until tender.
• Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

WEIGHT WATCHERS FRUITY POPS (0 POINTS)

Steps:

• Divide 1/2 of the blueberries evenly among 8 (2 oz) ice pop molds. Top evenly with the mango, then with the remaining 1/2 cup of blueberries.
• Divide the orange juice evenly among the molds. Cover and freeze until solid, at least 4 hours or overnight.

WEIGHT WATCHERS ROASTED VEGETABLES - 0 POINTS!

Steps:

• Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.
• Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets, flesh side up, and coat vegetables with cooking spray; sprinkle with thyme, salt and black pepper.
• Roast until vegetables are tender and golden brown, about 20 to 25 minutes. Chop vegetables into bite-size pieces and serve. Yields about 3/4 cup per serving.

LEMON ASPARAGUS - 3 WEIGHT WATCHERS POINTS

Steps:

• In a large bowl, whisk together all ingredients except for asparagus and thinly sliced shallot. Set aside.
• Bring a large pot of generously salted water to a boil.
• Cook whole, trimmed asparagus spears until fork-tender, about 4 minutes; drain.
• Add asparagus to the bowl, along with 1 thinly sliced shallot. Toss to coat.