Preheat oven to 425?F.
Toss asparagus with oil and salt in a large bowl. Spread on a baking sheet and roast, stirring once halfway through, until tender, 15 to 20 minutes.
Combine mayonnaise, Parmesan, water, anchovies, garlic and lemon juice in a small bowl. To serve, drizzle the asparagus with the sauce and top with hard-boiled egg (if using).
Per serving: 89 calories; 4 g fat (1 g sat, 2 g mono ); 4 mg cholesterol; 10 gcarbohydrates; 0 g added sugars; 6 g protein; 4 g fiber; 282 mg sodium; 464 mgpotassium.
Nutrition Bonus: Folate (73% daily value), Vitamin A (40% dv), Vitamin C (30% dv).
Carbohydrate Servings: 1/2
Exchanges:2 vegetable, 1 fat
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (295g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 100 (53%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 120.5mg||37 %|
|Sodium 189mg||7 %|
|Potassium 568.4mg||15 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 8.7g|
|Protein 12g||17 %|
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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: 190
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