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Asparagus W/Pecan Sauce LC-3.2/g(6) Categories: none 1 1/2 lb asparagus, fresh; trimmed 1/4 cup pecans; chopped 6 tbs butter 1 tsp vinegar, white wine; tarragon Cook the asparagus until just tender. To do this, use a large skillet with one inch of simmering water. Add the asparagus spears, cook about 4 minutes, and drain. Or use the microwave: place rinsed asparagus in a glass baking pan, cover with plastic wrap, cook on high for about 4 minutes, drain. In a small saucepan, melt butter and cook pecans, stirring, until they start to darken in color. Pour in white wine vinegar and mixture will froth quickly. Spoon mixture over asparagus and serve immediately. Yield: 4 - 6 servings Source: "www.busycooks.about.com" NOTES : Even people who are not crazy about asparagus will gobble it up when prepared this easy way. A fabulous recipe by Craig Gardiner. NYC Nutrition Analysis (per serving or yield unit): water=108 g; calories=162.2; protein=3.15 g; total fat=15.29 g; carbohydrate=5.89 g; dietary fiber=2.71 g; ash=1.02 g; calcium=30.74 mg; phosphorus=80.58 mg; iron=1.14 mg; sodium=119.4 mg; potassium=334.4 mg; magnesium=26.88 mg; zinc=0.75 mg; copper=0.26 mg; manganese=0.52 mg; vitamin A=1099 IU; vitamin E=2.67 mg ATE; thiamin=0.18 mg; riboflavin=0.15 mg; niacin=1.38 mg; pantothenic acid=0.25 mg; vitamin B6=0.15 mg; folate=146.7 ug; vitamin C=14.87 mg; saturated fat=7.51 g; monounsaturated fat=5.34 g; polyunsaturated fat=1.59 g; cholesterol=29.86 mg; selenium=3.05 ug; refuse=41.59%; %cal as carb:prot:fat=14:7:79; WW Pts=3.98; (complete analysis) Contributor: Craig Gardiner Yield: 6 servings Preparation Time: 0:00 |
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