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| Recipe: Asparagus with Pimentos |
Servings: 4
Preparation Time: 10 min.
Cooking Time: 10 min.
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| Ingredients: |
- 1-1/2 Lbs. asparagus, tough ends trimmed and cut into 3-0/1 inches lengths
- 1 Tbs. unsalted butter, melted
- 3 Tbs. chopped pimentos, drained
- 2 Tbs. lemon juice
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| Cooking Directions: |
Place asparagus in a steamer basket over boiling water. Cover saucepan
and steam 4-5 minutes. Drain asparagus. Transfer to a serving bowl and
keep warm. Melt butter in same saucepan over low heat. Stir in
remaining ingredients and cook until just heated throughout. Pour
sauce over asparagus and season with salt and pepper to taste. |
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| Per Serving:
calories 69, fat 6.1g, calories from fat 80%, protein 4.0g, cholesterol 7.8mg, dietary fiber 3.8g
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| Nutrients |
Exchanges |
| Calories |
69 |
Milk Exchanges |
0.0 |
| Protein |
4.0g |
Vegetable Exchanges |
1.6 |
| Carbohydrates |
8.9g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
3.8g |
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 |
80% |
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|
| Cholesterol |
7.8mg |
| Sodium |
5.1mg |
| Vitamins |
Minerals |
| Vitamin A |
149.5IU |
Calcium |
37.6mg |
| Thiamin (B1) |
0.3mg |
Copper |
0.4mg |
| Riboflavin (B2) |
0.3mg |
Iron |
1.7mg |
| Niacin (B3) |
2.1mg |
Magnesium |
31.7mg |
| Vitamin B6 |
0.3mg |
Manganese |
0.6mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
98.1mg |
| Vitamin C |
33.6mg |
Potassium |
489.0mg |
| Vitamin E |
5.3IU |
Selenium |
4.0mcg |
| Folate |
219.4mcg |
Sodium |
5.1mg |
| Pantothenic Acid |
0.3mg |
Zinc |
0.9mg |
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