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Snap off tough ends of the asparagus. Remove scales if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4-minutes until crisp tender. Drain; arrange on a serving platter and keep warm. Melt margarine in a small saucepan over low heat; add almonds, and saute until lightly toasted. Stir in marmalade; cook until heated. Spoon over asparagus. FROM: MICHAEL GROSZ (VBFF60A) Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (46%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 24.2mg||1 %|
|Potassium 226.7mg||6 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 2g|
|Protein 2.5g||4 %|
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Calories per serving: 39
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