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| Recipe: Asparagus with Lemon and Parsley |
Servings: 4
Preparation Time: 5 min.
Cooking Time: 10 min.
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| Ingredients: |
- 1-1/2 Lbs. asparagus, tough ends trimmed
- 1 Tbs. unsalted butter
- 2 Tbs. lemon juice
- 3 Tbs. parsley, minced
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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 67, fat 6.1g, calories from fat 81%, protein 4.0g, cholesterol 7.8mg, dietary fiber 3.7g
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| Nutrients |
Exchanges |
| Calories |
67 |
Milk Exchanges |
0.0 |
| Protein |
4.0g |
Vegetable Exchanges |
1.6 |
| Carbohydrates |
8.6g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
3.7g |
Bread Exchanges |
0.0 |
| Sugar |
3.9g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
6.1g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
2.6g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
1.9g |
Fat Exchanges |
0.6 |
| Poly-unsaturated Fat |
1.6g |
| % Calories from Fat |
81% |
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|
| Cholesterol |
7.8mg |
| Sodium |
5.4mg |
| Vitamins |
Minerals |
| Vitamin A |
140.2IU |
Calcium |
41.0mg |
| Thiamin (B1) |
0.3mg |
Copper |
0.3mg |
| Riboflavin (B2) |
0.3mg |
Iron |
1.7mg |
| Niacin (B3) |
2.0mg |
Magnesium |
32.6mg |
| Vitamin B6 |
0.3mg |
Manganese |
0.5mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
98.2mg |
| Vitamin C |
29.7mg |
Potassium |
490.3mg |
| Vitamin E |
5.2IU |
Selenium |
4.0mcg |
| Folate |
223.1mcg |
Sodium |
5.4mg |
| Pantothenic Acid |
0.3mg |
Zinc |
0.9mg |
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