We apologize if you're having problems printing your favorite recipe in Internet Explorer 6.0. Please try printing from another browser, or simply copy and paste the text into a Word document and print from there.
|
| Recipe: Asparagus with Lemon Anchovy Relish |
Servings: 4
Preparation Time: 10 min.
Cooking Time: 5 min.
|
| |
| Ingredients: |
- 1-1/2 Lbs. asparagus, tough ends trimmed and cut into 3-0/1 inches pieces
- 1/4 cup parsley, minced
- 1 Tbs. lemon zest, minced
- 1 Tbs. lemon juice
- 2 tsp. anchovy paste
|
|
| Cooking Directions: |
Place asparagus in a steamer basket over boiling water. Cover saucepan
and steam 5 minutes or until bright green and almost tender. Drain
and keep warm. Combine remaining ingredients in a bowl and mix thoroughly.
Serve asparagus topped with a dollop of lemon relish. |
| |
| Per Serving:
calories 46, fat 3.3g, calories from fat 65%, protein 4.4g, cholesterol 1.0mg, dietary fiber 3.9g
|
| Nutrients |
Exchanges |
| Calories |
46 |
Milk Exchanges |
0.0 |
| Protein |
4.4g |
Vegetable Exchanges |
1.6 |
| Carbohydrates |
9.1g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
3.9g |
Bread Exchanges |
0.0 |
| Sugar |
3.8g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
3.3g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
0.8g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
1.0g |
Fat Exchanges |
0.0 |
| Poly-unsaturated Fat |
1.5g |
| % Calories from Fat |
65% |
|
|
| Cholesterol |
1.0mg |
| Sodium |
255.2mg |
| Vitamins |
Minerals |
| Vitamin A |
118.3IU |
Calcium |
51.6mg |
| Thiamin (B1) |
0.3mg |
Copper |
0.3mg |
| Riboflavin (B2) |
0.3mg |
Iron |
2.8mg |
| Niacin (B3) |
2.0mg |
Magnesium |
32.9mg |
| Vitamin B6 |
0.3mg |
Manganese |
0.5mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
97.8mg |
| Vitamin C |
31.1mg |
Potassium |
492.3mg |
| Vitamin E |
5.2IU |
Selenium |
4.0mcg |
| Folate |
224.1mcg |
Sodium |
255.2mg |
| Pantothenic Acid |
0.3mg |
Zinc |
0.8mg |
|
|
