I’ve made many a spring quiche filled with asparagus and herbs, yet I’d never thought about roasting the asparagus instead of steaming it. But lately I’ve been buying thick stalks of asparagus, and all I want to do is roast it; roasting intensifies the flavor and the stalks become incredibly succulent, more so than when the asparagus is steamed. This quality isn’t lost even when the sliced stalks are hidden inside a quiche. Featured in: Quiche Meets Whole Wheat. Learn: How to Cook Asparagus Learn: How to Make Quiche
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|Serving Size: 1 recipe (842g)|
|Recipe Makes: 1|
|Calories from Fat: 425 (69%)|
|Amt Per Serving||% DV|
|Total Fat 47.2g||63 %|
|Saturated Fat 14.3g||71 %|
|Monounsaturated Fat 22.4g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 1281.6mg||394 %|
|Sodium 521.1mg||18 %|
|Potassium 633.8mg||17 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 11.1g|
|Protein 36.4g||52 %|
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Calories per serving: 613
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