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Suggest a better descriptionHeat oil in a small skillet over medium heat. Add garlic, and saute 1 minute. Combine garlic, sour cream, and next 3 ingredients in a bowl, stirring with a wire whisk until blended. Add parsley; stir well, and set aside. Arrange asparagus in a vegetable steamer over boiling water; cover and steam 6 minutes. Add peas; steam 2 minutes or until asparagus is crisp-tender. Add to parsley mixture; toss gently. Yield: 4 servings (serving size: 1 cup). Per serving: 90 Calories; 2g Fat (17% calories from fat); 6g Protein; 14g Carbohydrate; 1mg Cholesterol; 119mg Sodium Recipe by: Cooking Light, May/June 1993, page 94 Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 79 | ||
Calories from Fat: 16 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 138.8mg | 5 % | |
Potassium 188.2mg | 5 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 8.5g | ||
Protein 4.6g | 7 % | |
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: 79
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