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Lemon Asparagus with Coconut Rice Noodles

Fusion \ Dinner \ Main Dish
Votes: 1
Rating: 4
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Prep Time15minutes
Cook Time25minutes
Passive Time
people
Nutrition Facts
Lemon Asparagus with Coconut Rice Noodles
Amount Per Serving
Calories 400 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Sodium 54mg 2%
Potassium 179mg 5%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Sugars 2g
Protein 5g 10%
Vitamin A 5%
Vitamin C 10%
Calcium 4%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

When I think spring, it usually conjures up scents of lemon. The clean, fresh scent is a welcome addition to the beginning of the warm weather season.

And lemon on asparagus is absolutely amazing and is the perfect melding of fruit and vegetable. I baked the asparagus in the oven but it is just as good on the grill. Be careful not to overcook because the vegetable becomes tough and stringy.

I paired with rice noodles cooked with low-fat coconut milk but any rice or noodle work. The asparagus is also great on top of a salad so you may want to double-up the recipe.

ENJOY!

Ingredients

  • 10 oz. Lotus Foods Organic Jade Pearl Rice Ramen Noodles
  • 1 Tbl. Reduced Sodium, Better Than Bouillon
  • 13.5 oz. Lite Coconut Milk
  • 40 oz. water
  • 10 stalks asparagus thick (If using thin, half cooking time)
  • 1 Tbl. olive oil
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 Tbl. low sodium tamari
  • 1 Large lemon juiced
  • 1 Tbl. Black Sesame Seeds,

Directions

  1. In a medium saucepan bring Coconut Milk, Water and Better than Bouillon to a boil.
  2. Add Rice Noodles and cook until tender, about 6 minutes.
  3. Drain noodles and set aside.
  4. While noodles are cooking, line a baking sheet with foil and spray with cooking spray.
  5. Arrange Asparagus Spears, ends trimmed, on sheet and top with oil.
  6. Sprinkle Garlic and Onion Powder on Asparagus and bake at 375 degrees for 15 to 20 minutes or until fork-tender.
  7. Remove cooked asparagus from oven and top with Tamari and lemon juice.
  8. Top noodles with fresh basil leaves.
  9. Plate on top of noodles and sprinkle with Black Sesame Seeds.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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