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| Recipe: Asparagus with Lemon Parsley Butter |
Servings: 4
Preparation Time: 5 min.
Cooking Time: 10 min.
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| Ingredients: |
- 1-1/2 Lbs. asparagus, tough ends trimmed
- 1 tsp. unsalted butter
- 3 Tbs. lemon juice
- 3 Tbs. parsley, minced
- 1/4 tsp. salt (optional), or to taste
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| Cooking Directions: |
Place asparagus in a steamer basket over boiling water. Cover saucepan
and steam 7-8 minutes or until bright green and tender. Transfer to a serving
dish. Melt butter in a heavy saucepan over medium low heat. Stir in lemon
juice and parsley. Remove from heat and drizzle over steamed asparagus.
Season with salt and pepper to taste. |
| |
| Per Serving:
calories 51, fat 4.2g, calories from fat 74%, protein 4.0g, cholesterol 2.6mg, dietary fiber 3.7g
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| Nutrients |
Exchanges |
| Calories |
51 |
Milk Exchanges |
0.0 |
| Protein |
4.0g |
Vegetable Exchanges |
1.6 |
| Carbohydrates |
8.9g |
Fruit Exchanges |
0.1 |
| Dietary Fiber |
3.7g |
Bread Exchanges |
0.0 |
| Sugar |
4.0g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
4.2g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
1.4g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
1.3g |
Fat Exchanges |
0.2 |
| Poly-unsaturated Fat |
1.5g |
| % Calories from Fat |
74% |
|
|
| Cholesterol |
2.6mg |
| Sodium |
5.2mg |
| Vitamins |
Minerals |
| Vitamin A |
122.4IU |
Calcium |
40.7mg |
| Thiamin (B1) |
0.3mg |
Copper |
0.3mg |
| Riboflavin (B2) |
0.3mg |
Iron |
1.7mg |
| Niacin (B3) |
2.0mg |
Magnesium |
32.7mg |
| Vitamin B6 |
0.3mg |
Manganese |
0.5mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
97.8mg |
| Vitamin C |
31.5mg |
Potassium |
494.4mg |
| Vitamin E |
5.2IU |
Selenium |
4.0mcg |
| Folate |
223.5mcg |
Sodium |
5.2mg |
| Pantothenic Acid |
0.3mg |
Zinc |
0.9mg |
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