Asparagus With Lemon Broth Low Sodium Recipes

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LEMON ASPARAGUS



Lemon Asparagus image

My fiance loves this recipe. We often eat it with BBQ during the summer.

Provided by Emily

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 4

Number Of Ingredients 7

1 bunch fresh asparagus, trimmed
2 tablespoons vegetable oil
salt and ground black pepper to taste
½ cup lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon butter

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
  • Roast in preheated oven until lightly browned at the tips, about 15 minutes.
  • Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 7.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 604.6 mg, Sugar 2.8 g

ROASTED ASPARAGUS WITH LEMON AND GOAT CHEESE



Roasted Asparagus with Lemon and Goat Cheese image

After you try this recipe, it will be difficult to make asparagus any other way. You'll see how roasting the asparagus brings out exquisite flavors that are enhanced by just the right amount of goat cheese and lemon.

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 30m

Yield 6

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
1 tablespoon olive oil
½ cup Swanson® Vegetable Broth
3 ounces soft goat cheese, crumbled
1 tablespoon lemon juice
1 teaspoon grated lemon zest

Steps:

  • Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
  • Stir the asparagus and oil in the pan. Season the asparagus as desired. Add the broth.
  • Roast the asparagus for 20 minutes or until tender, stirring once during cooking. Top with the cheese, lemon juice and lemon zest.

Nutrition Facts : Calories 103.8 calories, Carbohydrate 6.8 g, Cholesterol 11.2 mg, Fat 6.7 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 3.3 g, Sodium 154.5 mg, Sugar 3.4 g

ASPARAGUS SOUP IN SECONDS



Asparagus Soup in Seconds image

This is the easiest, quickest, most delicious asparagus soup. Just be sure to use a good quality canned asparagus, and you can't go wrong. The milk and butter are optional as the soup is surprisingly rich without them.

Provided by big surprise

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (15 ounce) can asparagus
1 (14.5 ounce) can chicken broth
½ cup milk
1 tablespoon butter
salt and pepper to taste

Steps:

  • Blend the asparagus, with liquid, in a blender or food processor until completely smooth.
  • Heat asparagus and chicken broth together in a medium saucepan over medium heat. Stir in milk, if using, and bring to a low simmer. Stir in butter to finish, if using, and season to taste with salt and pepper.

Nutrition Facts : Calories 56.5 calories, Carbohydrate 4 g, Cholesterol 10.1 mg, Fat 3.7 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 2.3 g, Sodium 621.8 mg, Sugar 1.4 g

PASTA WITH ASPARAGUS AND LEMON SAUCE



Pasta with Asparagus and Lemon Sauce image

A quick midweek vegetarian pasta dish with asparagus and a creamy lemon sauce. I always use organic lemons whenever I use the zest.

Provided by barbara

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 4

Number Of Ingredients 12

2 lemons
1 (16 ounce) box penne pasta
5 tablespoons butter, divided
¾ pound asparagus, trimmed and cut into 1-inch pieces
salt and freshly ground black pepper to taste
3 tablespoons all-purpose flour
¾ cup heavy cream
1 ½ cups vegetable broth, or more to taste
4 sprigs fresh parsley, chopped
1 pinch white sugar, or to taste
2 ripe tomatoes, seeded and diced
½ cup freshly shaved Parmesan cheese

Steps:

  • Zest and juice 1 1/2 lemons. Cut remaining lemon half into wedges and set aside.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
  • While penne is cooking, melt 2 tablespoons butter in a pot over medium heat and cook asparagus until softened, 4 to 5 minutes. Season with salt and pepper and remove from pot.
  • Add remaining 3 tablespoons butter and heat until a pinch of flour sprinkled into the pot will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, for about 5 minutes. Whisk in cream and vegetable broth and bring to a simmer. Simmer for 1 to 2 minutes.
  • Stir lemon juice, lemon zest, and parsley into the sauce; season with salt, pepper, and sugar. Add asparagus and heat through, about 2 minutes. Add tomatoes and penne to the sauce and pour in some of the reserved cooking water. Serve with shaved Parmesan and lemon wedges.

Nutrition Facts : Calories 810.8 calories, Carbohydrate 103.8 g, Cholesterol 108.1 mg, Fat 37.2 g, Fiber 10.5 g, Protein 24.8 g, SaturatedFat 21.8 g, Sodium 512 mg, Sugar 9 g

ASPARAGUS WITH LEMON BROTH (LOW SODIUM)



Asparagus With Lemon Broth (Low Sodium) image

This is a recipe from The No Salt Cookbook. Very tasty side dish that is flavorful in spite of the fact that it's low sodium. Feel free to substitute veggie broth to turn this into a fabulous vegetarian/vegan dish.

Provided by januarybride

Categories     Vegetable

Time 25m

Yield 16 asparagus spears, 4 serving(s)

Number Of Ingredients 8

16 asparagus spears
1 teaspoon vegetable oil
1 shallot, minced
1 garlic clove, minced
1 cup low sodium chicken broth
1 lemon, juice of
1 teaspoon sugar
pepper

Steps:

  • Wash asparagus and break off the tough, woody ends.
  • Heat oil over medium heat in saute pan large enough to hold all the ingredients.
  • Add shallot and garlic and cook 5 minutes.
  • Add chicken broth, lemon juice and sugar; stir to blend.
  • Drop in the asparagus, turn up the heat and bring to a boil.
  • Once at a boil, decrease heat to low and simmer uncovered until asparagus is just tender (about 8-10 minutes).
  • Remove asparagus to a platter and pour the juice over it just before serving and top with black pepper.
  • Note: Feel free to thicken up the sauce with a little cornstarch mixed with cold water if you like.

Nutrition Facts : Calories 44.2, Fat 1.6, SaturatedFat 0.3, Sodium 27.3, Carbohydrate 6.2, Fiber 1.2, Sugar 2.2, Protein 2.9

CREAMY LEMON ASPARAGUS SAUCE



Creamy Lemon Asparagus Sauce image

Found this on the back of a ravioli bag and wow was I impressed! Hope you like it too. You can also serve this sauce over any tube pasta

Provided by TishT

Categories     Lemon

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 cup vegetable broth or 3/4 cup chicken broth
4 teaspoons lemon juice
1 1/2 teaspoons cornstarch
1/3 cup whipping cream
salt and pepper
1 lb asparagus
cheese ravioli (asparagus preferred)

Steps:

  • In a medium saucepan, whisk together vegetable broth, lemon juice and corn starch.
  • Stir in whipping cream, salt and pepper to taste.
  • Bring to a boil, whisking constantly.
  • Reduce heat to low.
  • Break tough steems off bottom of asparagus and discard.
  • Thinly slice remaining asparagus.
  • Add asparagus and 1 pkg of asparagus ravioli to boiling water.
  • Bring to a boil and cook 3-5 minutes until tender.
  • Drain.
  • Toss ravioli and asparagus with sauce.

Nutrition Facts : Calories 98.4, Fat 7.6, SaturatedFat 4.6, Cholesterol 27.1, Sodium 23.6, Carbohydrate 6.6, Fiber 2.3, Sugar 1.6, Protein 3.1

CHICKEN-WRAPPED ASPARAGUS WITH LEMON-CAPER SAUCE



Chicken-Wrapped Asparagus With Lemon-Caper Sauce image

Provided by Molly O'Neill

Categories     dinner, main course

Time 20m

Yield Four servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts, split
16 medium-thin asparagus stalks, ends neatly trimmed, stalks peeled
Kosher salt and freshly ground pepper to taste
3 cups water
1/4 cup fresh lemon juice
1 1/2 teaspoons unsalted butter
2 shallots, peeled and minced
1 clove garlic, peeled and minced
1/2 teaspoon grated lemon rind
1/4 cup chicken broth, homemade or low-sodium canned
1/4 cup fresh lemon juice
1 tablespoon drained capers
4 teaspoons chopped Italian parsley
1/4 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • For the chicken, place 1 piece of chicken between 2 pieces of plastic wrap. Use a meat pounder or the bottom of a heavy pan to pound the chicken into an 1/8-inch thick paillard. Repeat with the remaining chicken. Season the chicken and asparagus with salt and pepper.
  • Place 1 paillard on a work surface and place 4 asparagus spears across the chicken about 1/3 of the way up. Roll up the chicken, encasing the asparagus. Repeat with remaining chicken and asparagus.
  • Combine the water and lemon juice in a large pot with a steamer insert. Bring to a boil over medium heat. Place the chicken rolls in the insert and steam until chicken is cooked through, about 8 minutes.
  • Meanwhile, for the sauce, melt the butter in a nonstick skillet over medium heat. Add the shallots and garlic and cook until soft, about 3 minutes. Add the lemon rind, chicken broth and lemon juice and simmer until reduced by half, about 4 minutes. Stir in the capers, parsley, salt and pepper. Place 1 chicken roll on each of 4 plates. Spoon the sauce over the top and serve immediately.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1074 milligrams, Sugar 5 grams, TransFat 0 grams

LEMON-SESAME ASPARAGUS



Lemon-Sesame Asparagus image

Toasted sesame seeds, lemon juice and parsley are added to melted butter and drizzled over crisp asparagus.

Provided by Shannon :)

Categories     Side Dish     Vegetables     Asparagus

Time 20m

Yield 6

Number Of Ingredients 6

1 pound asparagus spears, ends trimmed
⅓ cup margarine or butter
3 tablespoons sesame seed
1 tablespoon lemon juice, or to taste
1 tablespoon chopped fresh parsley
Salt and pepper to taste

Steps:

  • Place the asparagus in a large pot filled with water 1 inch deep. Bring to a boil, and cook until tender, but still bright green. This will take about 5 minutes, or longer if your asparagus spears are thick. Drain and place on a serving dish.
  • Meanwhile, melt the margarine or butter in a skillet over medium heat. Stir in the sesame seeds, and cook, stirring frequently, until they are golden brown and toasted, about 2 minutes. Stir in the lemon juice and parsley; season to taste with salt and pepper.
  • To serve, pour sauce over the cooked asparagus.

Nutrition Facts : Calories 130.8 calories, Carbohydrate 4.4 g, Fat 12.3 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.1 g, Sodium 119.2 mg, Sugar 1.6 g

HOMEMADE CREAM OF ASPARAGUS SOUP



Homemade Cream of Asparagus Soup image

Marsala wine and Aleppo pepper add a little richness to cream of asparagus soup.

Provided by Dan Toomey

Categories     Asparagus Soup

Time 45m

Yield 6

Number Of Ingredients 12

3 tablespoons butter
1 medium sweet onion, chopped
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
3 cups chicken bone broth
1 cup heavy whipping cream
½ cup Marsala wine
1 teaspoon lemon zest
1 teaspoon salt
½ teaspoon ground Aleppo pepper
1 pinch freshly ground black pepper
½ cup sour cream
½ cup croutons

Steps:

  • Melt butter in a stockpot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add asparagus and bone broth; cover and simmer until asparagus is tender, about 20 minutes.
  • Remove from the heat and puree with an immersion blender until smooth.
  • Stir in cream, Marsala wine, lemon zest, salt, Aleppo pepper, and black pepper until well blended. Return to low heat and simmer (do not boil) until flavors are mixed and soup is hot, about 5 minutes.
  • Ladle into bowls. Garnish with sour cream and croutons.

Nutrition Facts : Calories 319.6 calories, Carbohydrate 15 g, Cholesterol 81.1 mg, Fat 25.2 g, Fiber 3.7 g, Protein 6 g, SaturatedFat 15.4 g, Sodium 995.5 mg

ASPARAGUS SALAD WITH LEMON-SOY VINAIGRETTE



Asparagus Salad With Lemon-Soy Vinaigrette image

This tasty side dish is an easy way to get in a serving of veggies. From SparkPeople.com For vegetarians, sub veggie broth for chicken broth. Calories: 90 Fat: 4 g Carbohydrates: 11 g Protein: 5.5

Provided by BurtonFanatic

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/4 lbs asparagus, cut diagonally into 1 1/2 inch pieces
10 scallions, trimmed with some green
1 scallion, chopped and set aside
1 tablespoon olive oil
1/4 teaspoon fresh ginger, grated
1/2 cup reduced-sodium fat-free chicken broth
1 tablespoon rice wine vinegar
1 teaspoon low sodium soy sauce
1/2 teaspoon sugar
1 teaspoon fresh ground black pepper
1 tablespoon fresh-squeezed lemon juice

Steps:

  • Steam asparagus and scallions in a steam basket over boiling water for 5 minutes or until asparagus is crisp-tender. Remove from heat and rinse with cold water in a colander to stop the cooking. Drain and let cool.
  • Make the vinaigrette: In a small saucepan, heat oil over medium-high heat. Add ginger and cook until it begins to brown. Add the reserved chopped scallion and cook for 15 seconds. Stir in the chicken broth, vinegar, soy sauce and sugar. Remove from heat and set aside.
  • In a large bowl, toss steamed asparagus and scallions with the vinaigrette. Add ground pepper and lemon juice then serve.

Nutrition Facts : Calories 79.4, Fat 3.8, SaturatedFat 0.6, Sodium 71, Carbohydrate 10.2, Fiber 4.1, Sugar 3.5, Protein 4.3

ASPARAGUS SOUP WITH LEMON CREME FRAICHE



Asparagus Soup with Lemon Creme Fraiche image

A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather.-Fern Vitense, Tipton, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
4 cups cut fresh asparagus (1-inch pieces)
3 medium red potatoes, peeled and cubed
2 cans (14-1/2 ounces each) vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
GARNISH:
1/4 cup minced chives
1/4 cup creme fraiche or sour cream
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest

Steps:

  • In a large saucepan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add asparagus and potatoes; cook 3 minutes longer. Stir in broth, lemon zest and seasonings. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup.

Nutrition Facts : Calories 155 calories, Fat 8g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 873mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

FETTUCCINE WITH FRESH ASPARAGUS AND LEMON CREAM



Fettuccine With Fresh Asparagus and Lemon Cream image

Make and share this Fettuccine With Fresh Asparagus and Lemon Cream recipe from Food.com.

Provided by wicked cook 46

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fettuccine
1 1/2 lbs asparagus, ends removed and cut into 2-inch lengths
1 tablespoon olive oil
1/2 cup chopped shallot
1 cup low sodium chicken broth
1/2 cup fat free sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
2 tablespoons freshly grated parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the asparagus and cook until it is crisp-tender, about 2 to 4 minutes, depending on the thickness of the asparagus. Using a slotted spoon, lift the asparagus out of the boiling water and plunge it into a bowl of ice water. Drain.
  • Bring the large pot of water back to a boil, add the fettuccine and cook until it is al dente, about 10 to 12 minutes. Drain.
  • Meanwhile, bring the chicken broth and shallots to a boil in a large skillet. Cook until the broth has reduced by half. Add the lemon juice and lemon zest. Whisk in the sour cream.
  • Add the drained asparagus and fettuccine to the sour cream sauce and toss to combine. Season with salt and pepper.
  • Divide the fettuccine and asparagus among 4 warm bowls and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 570.9, Fat 10.3, SaturatedFat 2.7, Cholesterol 100.8, Sodium 129.6, Carbohydrate 97.9, Fiber 7.2, Sugar 7, Protein 24.4

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BROILED ASPARAGUS SPEARS WITH LEMON | AMERICAN STROKE ASSOCIATION
Savor the tangy flavor of asparagus in Spring with lemon flavor. For information on women and heart disease, visit Go Red for Women. Savor the tangy flavor of asparagus in Spring with lemon flavor. Skip to main content . Breaking AHA names top heart disease and stroke research advances of 2021. Learn more ×. Stroke Symptoms COVID-19 Resources Volunteer SHOP …
From stroke.org
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GOT ASPARAGUS? TOSS IT WITH RISOTTO - DETROIT FREE PRESS
2015-06-01 4 cups fat-free, less-sodium chicken broth or vegetable broth; 1 tablespoon olive oil; 1/2 cup diced shallots; 1 clove garlic, peeled, minced; 1 cup Arborio rice
From freep.com
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ASPARAGUS WITH RED ONION, BASIL, AND ALMONDS - DSM
Directions. 1. Melt butter in medium skillet over medium heat. Add onions. Cover; cook 5 minutes, or until wilted. Uncover; cook 4 to 5 minutes, stirring occasionally, until onion is tender and golden brown. 2. Place asparagus and broth in medium saucepan. Cover; bring to a boil over high heat.
From diabetesselfmanagement.com
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Top Asked Questions

What can I substitute for asparagus in a soup?
If you prefer, you can substitute broccoli for the asparagus. In a large soup pot over high heat, combine the potatoes, asparagus, onions, celery and water. Bring to a boil. Reduce heat, cover and simmer until the vegetables are tender, about 15 minutes. Stir in the butter. In a small bowl, whisk together the flour and milk.
How do you make potato and asparagus soup?
In a large soup pot over high heat, combine the potatoes, asparagus, onions, celery and water. Bring to a boil. Reduce heat, cover and simmer until the vegetables are tender, about 15 minutes. Stir in the butter. In a small bowl, whisk together the flour and milk. Pour the mixture slowly into the soup pot, stirring constantly.
Can You slow cook chicken soup with peas and asparagus?
Use your crock pot all year with this healthy slow-cooker chicken soup recipe with fresh spring ingredients. Adding the asparagus and peas to the slow cooker for the last 20 minutes of cooking and leaving the lid off ensures that the vegetables stay bright green and are perfectly done without getting mushy.
What is the best way to cook asparagus?
Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste. Roast in preheated oven until lightly browned at the tips, about 15 minutes.

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