Try this Crudite Parfait w/ Asparagus, Yellow Beans, Carrots & Tomatoes recipe, or contribute your own.
Suggest a better descriptionFor tough vegetables like the beans and asparagus, plunge them in a pot of boiling salted water for about 30 seconds to a minute after it comes back to a boil. Then put them directly into a bath of ice water to stop the cooking and retain their bright color.
Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk. Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water.
Drain the asparagus when fully cooled.
Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk. Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water.
Drain the asparagus when fully cooled.
Add the carrots to the pot of boiling water and blanch for 1 minute MAX. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
Arrange a grouping of vegetable sticks in serving cup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 40 Servings | ||
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Calories: 8 | ||
Calories from Fat: 1 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.1mg | 0 % | |
Potassium 100.8mg | 3 % | |
Total Carbohydrate 1.7g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.2g | ||
Protein 0.4g | 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: 8
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