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Asparagus with Shallots

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Submitted by my3kids

YIELD

4 servings

PREP

5 min

COOK

10 min

READY

15 min

Ingredients

1 ½ 680.4
POUNDS G ASPARAGUS
1 1
DASH DASH SALT *
3 15
TEASPOONS ML PEANUT OIL
or olive oil
2 2
EACH EACH SHALLOTS
peeled and minced *
1 1
DASH DASH PARSLEY LEAVES
finely chopped *

Directions

Snap off tough ends of asparagus.

If asparagus is thick, old or tough, peel bottoms.

Add asparagus to pan of boiling salted water.

Boil gently until cooked--bright green and tender--but still firm, about 3 to 5 minutes.

Remove and transfer into ice water to stop cooking, drain on towel.

Put on platter and drizzle with oil, lifting spears to coat.

Sprinkle with shallots and parsley.

Season with salt and pepper if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 75 43% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 4g 14%
Sugars g
Protein 8g
Vitamin A 27% Vitamin C 17%
Calcium 4% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Sodium-Free, Low Sodium
 
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