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Instrucciones
1
Calienta el aceite en una sartén de 10 pulgadas, a fuego medio. Fríe la cebolla en el aceite, de 2 a 3 minutos, revolviendo ocasionalmente, hasta que esté blanda. Añade el pesto, el jugo de limón, la miel y la sal. Cocina 1 minuto, revolviendo ocasionalmente. Retira la mezcla de la sartén; mantenla caliente.
2
Limpia la sartén. Calienta 1 pulgada de agua en la sartén, hasta que hierva. Añade los espárragos. Calienta hasta hervir; baja la flama a media. Tapa y cocina de 7 a 10 minutos o hasta que las puntas de los tallos estén suaves y firmes; escurre. Coloca los espárragos en un platón. Cubre con la mezcla de pesto.
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Consejos de expertos
consejo 1
Reduce la grasa usando caldo de verduras o de pollo, en lugar del aceite vegetal y añade más en cucharaditas, si es necesario.
consejo 2
You’ll get the lemon juice needed for this recipe from about half of one medium lemon.
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Información Nutricional
80 Calorías, 3 g Grasa total, 3 g Proteína, 12 g Carbohidratos totales
Información Nutricional
Porción:1 Porción
Calorías
80
Calorías derivadas de la grasa
25
Grasa total
3 g
Grasa saturada
0g
Colesterol
0mg
Sodio
160 mg
Potasio
310 mg
Carbohidratos totales
12 g
Fibra dietética
2 g
Proteína
3 g
% Valor Diario*:
Vitamina A
20%
20%
Vitamina C
24%
24%
Calcio
2%
2%
Hierro
4%
4%
Intercambios:
2 Vegetal; 1/2 Grasa;
*Valores diarios basados en una dieta de 2,000 calorías.
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