Try this Asparagus Salad #2 recipe, or contribute your own.
Suggest a better description1. Using a rolling cut, slice asparagus in 1-1/2 inch sections. Discard tough white ends. 2. Parboil 2 minutes. Then transfer to a bowl. 3. Mix sugar, soy sauce and sesame oil. Add to bowl and toss. Refrigerate, covered, only to chill (about 20 minutes). VARIATIONS: In step 2, add to parboiled asparagus, 2/3 cup cooked chicken, thinly sliced. Omit sugar from dressing. In step 3, add 4 to 5 drops hot sauce. (Do not refrigerate.) Serve at once, topped with 1 teaspoon red ginger, minced. From
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 4 | ||
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Calories: 21 | ||
Calories from Fat: 10 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 94.7mg | 3 % | |
Potassium 44mg | 1 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2g | ||
Protein 0.6g | 1 % | |
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: 21
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