Try this Cold Asparagus, Chinese Style recipe, or contribute your own.
Suggest a better descriptionClean the asparagus and leave it whole. Bring a pan of lightly salted water to a boil and add the peanut oil to help keep the color. Blanch the vegetable for about 4 to 5 minutes, then plunge it into very cold water. Drain well and chill. When ready to serve you may dress the asparagus with a sesame oil-based dressing. Hint on cleaning asparagus: Hold the bottom end of the stem in one hand and gently bend the stalk with the other. The stalk will break where it is tender, thus giving you a piece of asparagus that is entirely edible. With a little practice you will know exactly where to break the vegetable. Save the broken-off ends for soups. Slice and add to soup stock, then drain and discard the coarse stalks before serving. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-02-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-17-1994 Recipe by: Jeff Smith
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 4 | ||
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Calories: 94 | ||
Calories from Fat: 63 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.4mg | 0 % | |
Potassium 341.9mg | 9 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 3.1g | ||
Protein 3.7g | 5 % | |
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: 94
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