Try this Steamed Asparagus with Roasted Pepper Sauce (Mf) recipe, or contribute your own.
Suggest a better descriptionTrim 1 inch off the bottoms of the asparagus. Peel the stalks and cut them into 1 1/2-inch lengths. Cut the roasted peppers into slivers, blend them with the olive oil and parsley and season to taste with salt and pepper. Set this mixture in the bottom of a mixing bowl. Steam the asparagus for 3 to 4 minutes or until just cooked through; when done, remove and toss with the peppers, olive oil and parsley; serve with the veal chops Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6703 Posted to MC-Recipe Digest V1 #638 by 4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 4 | ||
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Calories: 45 | ||
Calories from Fat: 17 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.2mg | 0 % | |
Potassium 287.6mg | 8 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 2.9g | ||
Protein 2.8g | 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: 45
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