Creamy Asapargus with Tomato
This easy side dish is great when fresh asparagus is in season during the spring and early summer months. Canola oil's neutral flavor lets the spices shine through.
Servings
8
servingsCalories
80
kcalIngredients
2 Tbsp 2 canola oil
1 cup 1 finely chopped red onion
2 tsp 2 Madras-style curry powder
1 1/2 lbs 1 1/2 asparagus, tough ends discarded, cut into 2-inch lengths
1 cup 1 nonfat cottage cheese
1/2 tsp 1/2 coarse kosher or sea salt
1 large 1 tomato, cored and finely chopped
2 Tbsp 2 finely chopped fresh cilantro leaves and tender stems
Directions
- In a large skillet, heat the canola oil over medium-high heat. Add the onion and stir-fry until it is light brown around the edges, 3 to 5 minutes.
- Sprinkle in the curry powder and stir it to cook the spices without burning, about 15 seconds. Add the asparagus and stir to coat it with the onion and spices. Add 1/2 cup water , and bring it to a boil. Lower the heat to medium, cover the skillet, and simmer, stirring occasionally, until the asparagus is fork-tender, about 5 minutes.
- Stir in the cottage cheese, salt, and tomato. Cook, uncovered, stirring occasionally, until the cheese is warmed through and the tomato has softened, 3 to 5 minutes.
- Sprinkle with the cilantro, and serve.
Notes
- Substitute crumbled tofu if you don't feel like cottage cheese.
Nutrition Facts
8 servings
Serving Size1/2 cup
- Amount Per ServingCalories80
- % Daily Value *
- Total Fat
4g
6%
- Saturated Fat 0.5g 0%
- Cholesterol 5mg 2%
- Sodium 250mg 11%
- Total Carbohydrate
8g
3%
- Total Sugars 4g
- Protein 5g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
