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1 medium lemon
1/4 teaspoon salt, divided
2 tablespoons Smart Balance® Blended Butter Sticks
1/2 cup Panko bread crumbs*
1 pound fresh asparagus, trimmed (12 ounces total after trimming)
1/2 cup water
*Note: Panko bread crumbs are Japanese breadcrumbs found in major supermarkets in the ethnic section. May substitute with 1/2 ounce multigrain bread torn in small pieces, placed in blender and pulsed to a fine crumb texture.
Grate 2 teaspoons rind from the lemon, cut the lemon into wedges.
Melt Smart Balance® Blended Butter Stick over medium heat in a large nonstick skillet. Add the breadcrumbs and cook 2-3 minutes, or until just golden, stirring constantly. Remove from heat, add lemon zest and 1/8 teaspoon salt. Stir gently, using the back of a spoon, incorporate lemon zest into the breadcrumb mixture, set aside on separate plate.
To the skillet, add the water and asparagus, bring to a boil over medium high heat, cover and boil 2 minutes or until tender crisp. Drain well.
Place asparagus on serving platter. Sprinkle with 1/8 teaspoon salt and top with the breadcrumbs. Serve with lemon wedges.
Makes about 16-20 spears plus about 1/2 cup crumbs total. Serves 4; 4-5 spears plus 2 tablespoons crumbs per serving.
Nutrition Per Serving:
Saturated Fat 3g
Trans Fatty Acid 0g
Poly Fat 1g
Mono Fat 2g
Dietary Fiber 2g
Total Sugars 2g