Try this Asparagus with Lemon Grass and Shallot Vinaigrette recipe, or contribute your own.
Suggest a better descriptionPeel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on the thickness, or until fork tender but still firm. Drain under cold water and set the stalks aside in serving dish. Combine the remaining ingredients and whisk them vigorously. Taste for seasoning and add more vinegar or salt and pepper if needed. Pour the dressing over the asparagus and let it rest for at least 15 minutes before serving. Serve at room temperature. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 131 | ||
Calories from Fat: 123 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 45.4mg | 2 % | |
Potassium 33.7mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1g | ||
Protein 0.3g | 0 % | |
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: 131
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