Clean and trim asparagus and cook in lightly salted water until tender. Carefully remove the tender tips (1" + 1" again) reserve on the side. In a blender puree the rest of the stems with some of the water and strain . Add enough of the water to make the required 2 cups of liquid. Melt butter in oil and sautee the onion. Add the rice, mix and gradually add the asparagus broth until all absorbed. Continue addin the chicken broth until the rice is cooked. Stir often to avoid sticking. When done gently mix in grated cheese and asparagus tips. Serve Hot.
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|Serving Size: 1 Serving (1776g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 907 (81%)|
|Amt Per Serving||% DV|
|Total Fat 100.8g||134 %|
|Saturated Fat 59.3g||296 %|
|Monounsaturated Fat 28.7g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 243mg||75 %|
|Sodium 4385.7mg||151 %|
|Potassium 1642.5mg||43 %|
|Total Carbohydrate 46.7g||14 %|
|Dietary Fiber 14.5g||58 %|
|Sugars, other 32.2g|
|Protein 19g||27 %|
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Calories per serving: 1116
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