Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Asparagus, Best Ever LC-4.2

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1 1/2 lb asparagus, fresh
3 tbs butter
1/4 cup water
1/2 tsp salt
1 dash pepper

Maybe it's supposed to be "Best Ever ..." but this is the way I received it.

Wash asparagus, removing with knife, scales that hold sand and grit. Lay 2 or 3 asparagus stalks together on cutting board. With sharp knife, cut on very long, slanting diagonal to end of green length of stalk, making bias slices not more than 1/4" thick and 1 1/2" long.

Put butter and water in large skillet with tight cover; heat.

Add asparagus, salt, and pepper. Cook, covered, over high heat 5 minutes, shaking skillet occasionally and checking once to see whether a bit more water is needed.

Test asparagus with fork; if not tender-crisp, cook 1 minute more.

Uncover at once, serve quickly.

Per serving: 97 Calories (kcal); 9g Total Fat; (76% calories from fat); 2g Protein; 4g Carbohydrate; 23mg Cholesterol; 357mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NYC Nutrition Analysis (per serving or yield unit): water=174.3 g; calories=115.5; protein=3.97 g; total fat=8.97 g; carbohydrate=7.74 g; dietary fiber=3.58 g; ash=1.97 g; calcium=38.87 mg; phosphorus=97.75 mg; iron=1.51 mg; sodium=386.5 mg; potassium=467.5 mg; magnesium=31.04 mg; zinc=0.79 mg; copper=0.3 mg; manganese=0.45 mg; vitamin A=1317 IU; vitamin E=3.57 mg ATE; thiamin=0.24 mg; riboflavin=0.22 mg; niacin=1.99 mg; pantothenic acid=0.31 mg; vitamin B6=0.22 mg; folate=218.1 ug; vitamin B12=0.01 ug; vitamin C=22.46 mg; saturated fat=5.45 g; monounsaturated fat=2.5 g; polyunsaturated fat=0.47 g; cholesterol=23.29 mg; selenium=4.02 ug; refuse=40.59%; %cal as carb:prot:fat=24:12:63; WW Pts=2.34; (complete analysis)

Contributor: Possum Kingdom Lake Cookbook
Yield: 4 servings
Preparation Time: 0:00

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