Try this Mustard Sauced Asparagus with Chopped Egg recipe, or contribute your own.
Suggest a better descriptionSnap off tough ends of asparagus; remove scales with a kife or vegetable peeler, if desired. Steam asparagus, covered, 5 minutes or until crisp tender. Rinse under cold water; drain and chill. Combine yogurt, dillweed, chives, mustard, salt and pepper in a bowl; stir well. Divide the asparagus evenly between two salad plates; top each with 2 tablespoons dressing and 1/2 chopped egg. Per serving: 89 cal., 78 g protein, 3.4 g (34%) fat, 7.8 g carb., 1.2 g fiber, 107 mg chol., 1.3 mg iron, 355 mg sodium, 98 mg calcium. Cooking Light 9-95 Carolyn Shaw 8-95 Posted to MM-Recipes Digest by q591b4@ilos.net on Oct 26, 1998
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 57 | ||
Calories from Fat: 5 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 132.2mg | 5 % | |
Potassium 299.9mg | 8 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 7.7g | ||
Protein 4.2g | 6 % | |
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: 57
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