Another asparagus recipe

["susan.j.mcgee" <susan.j.mcgee@xxxxxxxxxxxxxxxxxx>]

This is also adapted from a recipe in the online version of the LA Times:
Asparagus with lemon-mint sauce
   2 pounds fresh asparagus, trimmed
   1 tablespoon butter or olive oil (optional - I prefer a vegetable broth for 
the sauce)
   2 tablespoons lemon juice
   1/4 cup minced fresh mint leaves 
   1/4 - 1/2 tsp ground cardamom (optional)

   Put asparagus in 10-inch nonstick skillet with enough water to cover bottom  
of skillet. Cover and steam over medium-high heat until tender, 5 to 8 
minutes.  Drain. 
   Heat butter or broth, cardamom,  lemon juice and mint in small saucepan over 
low heat. When hot,  pour over asparagus. 

   4 servings. Each serving without butter: 
   52 calories; 5 mg sodium; 0 cholesterol; 0 fat; 9 grams carbohydrates; 7  
grams protein; 1.88 gram fiber.

------------------------------