Name: Lemon Ginger Asparagus
Prep time: 5 min
Yield: 4-6 Servings
Cuisine: Modern
Ingredients: 1 pieces bunch asparagus (tough ends removed, halved if remaining are longer than 4 inches ); 1 cup Water; 2 tbsp olive oil; 1 1/2 - 3 tsp freshly squeezed lemon juice; 1/2 - 1 tsp salt; 1/2 - 3/4 tsp grated peeled fresh ginger

Lemon Ginger Asparagus

By :The Complete Vegan Instant Pot Cookbook By Barb Musick

This dish just screams SPRINGTIME to me! The light, bright flavors along with one of my very favorite vegetables create a delicious side dish. You’ll notice I’ve listed a range of measurements for the seasonings. That’s because ginger and lemon can quickly overwhelm the asparagus if you’re not careful. I recommend starting with 1/2 teaspoon of each and tasting after adding the asparagus. It’s easy to add more, but there’s no turning back if you add too much.

Course

Side Dish

Cuisine

Modern

Difficulty

Easy

Browse Category

Seven Ingredients or Less, Side Dishes, Vegan & Vegetarian

Duration

less than 15 min

Diet	Gluten Free, Vegan

Cooking Technique

Pressure Cook

Main Ingredient

Asparagus, Ginger, Lemon Juice

Prep Time

5 minutes

Cook Time

0 minutes

Servings

4-6 Servings

Ingredients

1 pieces bunch asparagus tough ends removed, halved if remaining are longer than 4 inches
1 cup Water
2 tbsp olive oil
1 1/2 - 3 tsp freshly squeezed lemon juice
1/2 - 1 tsp salt
1/2 - 3/4 tsp grated peeled fresh ginger

Course

Side Dish

Cuisine

Modern

Difficulty

Easy

Browse Category

Seven Ingredients or Less, Side Dishes, Vegan & Vegetarian

Duration

less than 15 min

Diet	Gluten Free, Vegan

Cooking Technique

Pressure Cook

Main Ingredient

Asparagus, Ginger, Lemon Juice

Prep Time

5 minutes

Cook Time

0 minutes

Servings

4-6 Servings

Ingredients

1 pieces bunch asparagus tough ends removed, halved if remaining are longer than 4 inches
1 cup Water
2 tbsp olive oil
1 1/2 - 3 tsp freshly squeezed lemon juice
1/2 - 1 tsp salt
1/2 - 3/4 tsp grated peeled fresh ginger

Instructions

Place the asparagus in a steamer basket and put the basket into the Instant Pot®. Add the water. Lock the lid and turn the steam release handle to Sealing. Using the Manual or Pressure Cook function, set the cooker to Low Pressure for 0 minutes.
When the cook time is complete, quick release the pressure.
In a serving bowl, stir together the oil, lemon juice, 1/2 teaspoon of salt, and 1/2 teaspoon of ginger.
Carefully remove the lid and add the asparagus to the bowl. Toss to combine. Taste and add the remaining lemon juice and/or ginger, as needed.

Recipe Notes

PER SERVING: Calories: 84; Total fat: 7g; Saturated fat: 1g; Sodium: 294mg; Carbs: 5g; Fiber: 2g; Protein: 3g

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The Complete Vegan Instant Pot Cookbook By Barb Musick

BARB MUSICK creates recipes using affordable and easy-to-find ingredients so everyone can enjoy delicious vegan food. Follow her at thatwasvegan.com for more recipes and vegan foodie adventures. The Complete Vegan Instant Pot Cookbook is your jam-packed, fully-authorized guide to vegan pressure cooking. Brimming with 101 mouthwatering whole food recipes meant to satisfy every palate, this book also features complete and detailed instructions to help you master vegan pressure cooking.