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Suggest a better description1. Cook and refresh asparagus and parsley. 2. Warm the stock, add mushrooms and new potatoes. 3. Add a dash of cream and whisk in butter. 4. Reheat asparagus in broth, add parsley, season and adjust with lemon juice. NOTES : Chef:Paul Heathcote
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 4 servings | ||
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Calories: 309 | ||
Calories from Fat: 302 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.5g | 45 % | |
Saturated Fat 21.1g | 105 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 100.2mg | 31 % | |
Sodium 212.9mg | 7 % | |
Potassium 138.1mg | 4 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2g | ||
Protein 1.8g | 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: 309
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