Asparagus
Trim veggie. Steam. Put in medium bowl and keep warm. Melt butter in a medium skillet. Cook over med-high heat until buter just begins to brown and foam. Be careful not to burn. Remove from heat and stir in garlic. Swirl pan several times and stir in lemon juice and vinegar. Pour over asparagus. Sprinkle with thyme and lemon zest.
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Serving Size: 1 Serving (48g) | ||
Recipe Makes: 8 | ||
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Calories: 77 | ||
Calories from Fat: 70 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 55.6mg | 2 % | |
Potassium 69.8mg | 2 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 1.7g | ||
Protein 0.7g | 1 % | |
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: 77
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