Try this Crispy Asparagus with Orange Dipping Sauce recipe, or contribute your own.
Suggest a better descriptionUsing a sharp knife, trim asparagus spear just where white end becomes green. Remove small leaves along stalk. if stalks are large, remove tough peel with vegetable peeler. Heat 2" salted water in large skillet. Cook asparagus in batches,laying stalks in single layer in skillet Cover and simmer 8 to12 minutes until tender. crisp. Remove spears, drain and cool. For sauce: Combine the yolks, lemon and orange juice and salt in food processor or blender. Run the machine until well combined. Add oil by droplets with machine running. Stir in grated peel. Makes about 1 1/4 cups. Serve asparagus like crudites with sauce on the side. Makes 10 appetizer servings. Scanned and Formatted from Glamour Magazine, by Miriam Podcameni Posvolsky Recipe by: Glamour Magazine 1985 Posted to KitMailbox Digest by wsmann@juno.com (William S Mann) on Jan 1, 1998
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Serving Size: 1 Serving (1443g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 302 | ||
Calories from Fat: 16 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.4mg | 1 % | |
Potassium 2871.4mg | 76 % | |
Total Carbohydrate 60.7g | 18 % | |
Dietary Fiber 29.6g | 118 % | |
Sugars, other 31.1g | ||
Protein 30.4g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 302
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