Lemon Ginger Asparagus

By: The Complete Vegan Instant Pot Cookbook By Barb Musick

Lemon Ginger Asparagus
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Gluten Free, Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
4-6 servings, bunch asparagus, contributed, cook 0 min, easy, freshly squeezed lemon juice, gluten free, grated peeled fresh ginger, less than 15 min, modern, olive oil, prep 5 min, pressure cook, salt, side dish, The Complete Vegan Instant Pot Cookbook By Barb Musick, vegan, water

prep icon Prep Time
5 min
cook icon Cook Time
0 min

serving icon Servings
4-6 Servings
Ingredients
  • 1 pieces bunch asparagus
  • 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.
Notes
  • PER SERVING: Calories: 84; Total fat: 7g; Saturated fat: 1g; Sodium: 294mg; Carbs: 5g; Fiber: 2g; Protein: 3g
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