Marinated Asparagus
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INGREDIENTS
- 1 1/2 lb Asparagus; fresh
- 2 ts Lemon juice;
- 1/4 c Vegetable oil;
- 1 ts Salt;
- 1 ts Orange peel; finely shredded
- 1/4 c Orange juice;
- ds Of cayenne pepper;
- 10 oz (1 pkg) frozen asparagus;
INSTRUCTIONS
Place steamer basket in 1/2" water in saucepan or skillet (water should not touch bottom of basket. Place asparagus spears in basket. Cover tightly and heat to boiling; reduce heat. Steam until crisp-tender, 8 to 10 minutes. Innediately rinse under running cold water; drain. Shake remaining ingredients in tightly covered contariner; pour over asparagurs. Cover and refrigerate at least 4 hours, turning asparagaus occasionally; drain. Garnish with orange slices if desired. 4 servings (about 5 spears) Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE + (If you granish with oranges slices) 1 FRUIT EXCHANGE; CAL: 60; Betty Crockers New American Cooking by WHOM Brought to you and yours via Nancy OBrion and her Meal-Master. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Sweet one (274g) | ||
| Recipe Makes: 4 Sweet ones | ||
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| Calories: 165 | ||
| Calories from Fat: 128 (78%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 14.2g | 19 % | |
| Saturated Fat 1g | 5 % | |
| Monounsaturated Fat 10.1g | ||
| Polyunsanturated Fat 2.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 585.5mg | 20 % | |
| Potassium 377.3mg | 10 % | |
| Total Carbohydrate 8.4g | 2 % | |
| Dietary Fiber 3.6g | 14 % | |
| Sugars, other 4.8g | ||
| Protein 3.9g | 6 % | |
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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. |
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Calories per serving: 165
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