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Asparagus with Rice















Trans-fat Free, High Fiber, Low Sodium


2 ¼ pounds asparagus
1 each onions
¼ cup butter
1 ¼ cups arborio (short-grain) rice
½ cup white wine
1 each vegetable stock cubes
½ teaspoon meat extract
1 x salt
1 x black pepper
freshly ground
1 x Parmesan cheese
1 tablespoon butter


Soak and rinse the asparagus. Cut off the tips and put aside. Boil the stalks in lightly salted water. When tender, press the stalks through a sieve and return the pulp to the cooking water. Keep hot.

Finely chop the onioin. Melt the butter in a saucepan and gently fry the onion and the asperagus tips for a few minutes. Add the rice, mixing and turning with a wooden spoon until the grains are coated in the fat.

Pour the wine over the rice, raise the heat and boil briskly until the wine has evaporated. Dilute the bouillon cube and the meat extract in the hot asperagus water. Add a little of the liquid to the rice, lower the heat, stir and add more liquid as it reduces, until the rice is al dente.

Adjust the seasoning if necessary, glaze the rice with 1 tablespoon butter and add the grated cheese. Stir well and serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 363g (12.8 oz)
Amount per Serving
Calories 42532% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 109mg 5%
Total Carbohydrate 21g 21%
Dietary Fiber 8g 30%
Sugars g
Protein 20g
Vitamin A 47% Vitamin C 27%
Calcium 7% Iron 45%
* based on a 2,000 calorie diet How is this calculated?


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