The tender shoots of asparagus are picked ripe and are ready to use immediately. Asparagus should be kept refrigerated and prepared as soon as possible, as the stalks turn woody and lose sweetness as the age.
1. Cut 1 inch from tough root end of asparagus spears and discard. To do this quickly, group half the spears together, align ends, and slice with sharp knife.
2.Preheat grill on medium-high. Combine remaining ingredients in medium bowl. Add asparagus and toss to coat.
3. Place asparagus on grill; cook 5-6 minutes, turning often or until desired tenderness.
Or
Boil: Remove 1 inch from tough root end and discard. Boil asparagus in lightly salted ater 4-6 minutes or until tender.
Saute: Remove 1 inch from tough root end and discard. Toss asparagus in oil and saute over medium high 4-6 minutes or until bright green and crisp tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 83 | ||
Calories from Fat: 62 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.7mg | 0 % | |
Potassium 232.2mg | 6 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 2.1g | ||
Protein 2.5g | 4 % | |
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: 83
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