Ingredients
1 bunch of asparagus
1/4 cup lemon juice
Water
2 tablespoons parsley

Method

1. Trim off scales and ends of asparagus; Wash trimmed spears
2. Tie asparagus in bunches and stand upright in double boiler
3. Add 3 inches of water and invert top boiler to serve as a cover, so that the tops of the asparagus will steam while the bottoms boil
4. Cook asparagus until tender and remove from water, cut string
5. Arrange on platter and pour lemon juice and parsley over asparagus

Nutrition - Per Serving
Calories: 9.5
Protein: 1 gram
Carbohydrate: 2 grams
Fat: 0 grams