Try this Aspargus in Anchovy Sauce recipe, or contribute your own.
Suggest a better descriptionRecipe By : Iara Lewin Combine water and 1/2 tspoon salt in large saucepan. Heat to boiling.Add aspargus. Return to boiling.Cover. Reduce heat to moderate. Cook 3 to 4 min.Drain. Spread aspargus in shallow baking dish. Blend remaining ingredients and remaining 1/4 tspoon salt in small mixing bowl. Pour over aspargus. Cover and refrigerate 3 to 4 hours, stirring periodically. Serve chilled or at room temperature. Posted to JEWISH-FOOD digest Volume 98 #023 by BNLImp
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Serving Size: 1 Serving (341g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1522 | ||
Calories from Fat: 1493 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 165.9g | 221 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 104.4g | ||
Polyunsanturated Fat 46.6g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 884.8mg | 31 % | |
Potassium 241.5mg | 6 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.2g | ||
Protein 7.6g | 11 % | |
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: 1522
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