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| Recipe: Asparagus with Tomatoes and Shallots |
Servings: 4
Preparation Time: 5 min.
Cooking Time: 5 min.
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| Ingredients: |
- 2 Tbs. unsalted butter
- 1 Lbs. asparagus, trimmed and cut into 4-0/1 inches pieces
- 1 shallot, minced
- 2 cup Italian style peeled tomatoes, drained and chopped
- 1 Tbs. parsley, chopped
- 1 tsp. lemon juice
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| Cooking Directions: |
Melt butter in a heavy nonstick skillet over medium heat. Saute
asparagus 2 minutes. Stir in remaining ingredients and salt to
taste. Cover and simmer 3-4 minutes until asparagus is bright green
and tender. |
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| Per Serving:
calories 104, fat 8.8g, calories from fat 76%, protein 3.9g, cholesterol 15.5mg, dietary fiber 3.6g
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| Nutrients |
Exchanges |
| Calories |
104 |
Milk Exchanges |
0.0 |
| Protein |
3.9g |
Vegetable Exchanges |
2.1 |
| Carbohydrates |
11.3g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
3.6g |
Bread Exchanges |
0.0 |
| Sugar |
5.5g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
8.8g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
4.3g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
2.6g |
Fat Exchanges |
1.1 |
| Poly-unsaturated Fat |
1.9g |
| % Calories from Fat |
76% |
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|
| Cholesterol |
15.5mg |
| Sodium |
181.8mg |
| Vitamins |
Minerals |
| Vitamin A |
196.2IU |
Calcium |
64.8mg |
| Thiamin (B1) |
0.8mg |
Copper |
0.3mg |
| Riboflavin (B2) |
0.6mg |
Iron |
1.8mg |
| Niacin (B3) |
2.3mg |
Magnesium |
35.5mg |
| Vitamin B6 |
1.3mg |
Manganese |
0.5mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
88.5mg |
| Vitamin C |
34.3mg |
Potassium |
605.7mg |
| Vitamin E |
4.1IU |
Selenium |
3.5mcg |
| Folate |
156.3mcg |
Sodium |
181.8mg |
| Pantothenic Acid |
0.4mg |
Zinc |
0.8mg |
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