Simple Sauteed Asparagus
Bright and tender asparagus tossed in a tangy rice wine vinegar and toasted with peanut oil, perfect as a fresh side for spring and summer meals.
Ingredients
Instructions
- Break off the ends of the asparagus by holding the tip and stalk end, then bending until it snaps where the tender part begins.
- Place the asparagus tips in a pot of well-salted boiling water and blanch for 3 minutes. Drain and pat dry.
- Cut the asparagus into 1-inch diagonal pieces.
- Heat the peanut oil in a large skillet over high heat.
- Saute the asparagus, tossing for 1 1/2 minutes, until just crisp-tender.
- Remove from heat and toss with rice wine vinegar and salt to taste.
Nutrition & Diet Analysis (per serving)
228
kcal
11% DV
Protein
Fat
Carbs
Diet fit
Keto-friendly
Under 400 cal
Contains
Peanut
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).