Preheat oven to 350 degrees. Wash and remove tough stems from the asparagus. In a saute pan add about 1/2 cup water and bring to a boil. Add teh asparagus to the water and remove to a casserole dish when they are bright green. Discard the water adn add butter and wine to the pan. Add mushrooms and saute for 5 to 7 minutes. Remove the mushrooms with a slotted spoon and arrange over the asparagus. Top with grated Parmesan cheese and spoon the butter wine sauce over the cheese to wet. Place in oven for 20 minutes spooning sauce over the cheese once or twice in the over.
Credit: The Kinkaid cookbook (Shawnna Cochran Fatjo)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (260g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 312 (94%)|
|Amt Per Serving||% DV|
|Total Fat 34.6g||46 %|
|Saturated Fat 21.9g||109 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 91.5mg||28 %|
|Sodium 252.2mg||9 %|
|Potassium 196.3mg||5 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 1.9g|
|Protein 2.3g||3 %|
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: 332
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!