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| Recipe: Asparagus with Tomatoes |
Servings: 4
Preparation Time: 10 min.
Cooking Time: 10 min.
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| Ingredients: |
- 1 Tbs. olive oil
- 1-1/2 Lbs. asparagus, tough ends discarded, cut into 3-0/1 inches pieces
- 1 scallion, minced
- 3/4 Lbs. tomato\raw, peeled, seeded and chopped
- 2 Tbs. red wine vinegar
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| Cooking Directions: |
Heat oil in a heavy nonstick skillet over medium high heat. Saute
asparagus 3 minutes. Add remaining ingredients. Cover skillet and
simmer another 5 minutes or until asparagus is tender. Season with
pepper to taste. |
| |
| Per Serving:
calories 92, fat 7.7g, calories from fat 75%, protein 4.8g, cholesterol 0.0mg, dietary fiber 4.8g
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| Nutrients |
Exchanges |
| Calories |
92 |
Milk Exchanges |
0.0 |
| Protein |
4.8g |
Vegetable Exchanges |
2.4 |
| Carbohydrates |
12.8g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
4.8g |
Bread Exchanges |
0.0 |
| Sugar |
6.7g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
7.7g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
1.6g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
4.0g |
Fat Exchanges |
0.7 |
| Poly-unsaturated Fat |
2.0g |
| % Calories from Fat |
75% |
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|
| Cholesterol |
0.0mg |
| Sodium |
12.0mg |
| Vitamins |
Minerals |
| Vitamin A |
156.4IU |
Calcium |
47.4mg |
| Thiamin (B1) |
0.8mg |
Copper |
1.0mg |
| Riboflavin (B2) |
0.6mg |
Iron |
2.2mg |
| Niacin (B3) |
2.6mg |
Magnesium |
44.2mg |
| Vitamin B6 |
0.9mg |
Manganese |
0.6mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
121.3mg |
| Vitamin C |
45.1mg |
Potassium |
693.2mg |
| Vitamin E |
6.2IU |
Selenium |
4.4mcg |
| Folate |
240.5mcg |
Sodium |
12.0mg |
| Pantothenic Acid |
0.5mg |
Zinc |
1.6mg |
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