1. Preheat your grill or grill-pan.
2. Coat the asparagus with the cooking fat, rosemary and sea
3. Grill for 10 minutes, turning occasionally, or until soft (you
may have to remove some of the thinner spears as they
cook). Serve warm with a squeeze of fresh lemon juice.
Variation: You can also bake these for 10 minutes in a 400
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (234g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 60 (58%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 6.1mg||2 %|
|Sodium 113.6mg||4 %|
|Potassium 459.6mg||12 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 4.1g|
|Protein 5g||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: 103
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