From "The Vegan Table" by Colleen Patrick-Goudreau
Melt butter with olive oil in a large-sized skillet over medium heat. Stir in garlic and shallot, and cook for 2 minutes. Stir in asparagus spears; cook until bright green and tender about 5-7 minutes. Squeeze lime juice over hot asparagus and season with salt and pepper. Transfer to a serving plate and garnish with lime wedges.
2 servings
112 calories, 7g fat, 2g protein, 8g carbs, 2g fiber, 0 cholesterol, 3mg sodium
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 49 | ||
Calories from Fat: 17 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 81.6mg | 3 % | |
Potassium 229.9mg | 6 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 5.5g | ||
Protein 2.4g | 3 % | |
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: 49
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