This is the best way to make aspargus that are picked fresh from the garden.
Use a heavy or cast iron skillet. Melt the butter until it starts to brown. Add the fresh aspargus, salt lighty, turn down the heat and put on a lid. Stirr occasionally. The idea is for the flowerheads (and thin stems) to become slightly crispy, while the stems become bright green and tender. This takes 5 - 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (114g) | ||
Recipe Makes: 2 Servings | ||
|
||
Calories: 23 | ||
Calories from Fat: 1 (4%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 79.8mg | 3 % | |
Potassium 229.1mg | 6 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 2g | ||
Protein 2.5g | 4 % | |
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: 23
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.