Ingredients
- 2 pounds medium-thick asparagus
- 1 bunch watercress
- ½ tablespoon vegetable oil
- ½ teaspoon sugar
- Salt
- Nutritional Information
Nutritional analysis per serving (8 servings)
32 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 7 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Snap off the ends of the asparagus where they break naturally, then cut them into slices one-half inch thick sharply at an angle.
- Rinse and drain the watercress and trim off any heavy stems. Separate the watercress into branches.
- Shortly before serving time, heat the oil in a wok or large skillet. Add the asparagus and stir-fry them two to three minutes until they begin to lose their rawness and turn bright green. Sprinkle them with sugar.
- Add the watercress and stir-fry until the watercress wilts. Season with salt. Transfer to a serving dish and serve hot or at room temperature.
Dining and Cooking