| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | New, Vegtime7 | 4 | Servings | |
INGREDIENTS
| 1 | lb | Asparagus, up to 1 1/2 |
| pounds | ||
| Tough ends trimmed | ||
| 1 | c | Soy mayonnaise |
| 1/2 | c | Chopped fresh herbs |
| such as basil or tarragon | ||
| or chervil | ||
| 1 | T | Fresh lemon juice |
| 2 | Garlic clove, minced | |
| 1/4 | t | Salt |
| 1/8 | t | Freshly ground black pepper |
INSTRUCTIONS
TO 6 SERVINGS DAIRY-FREE Fresh spring-green asparagus is an elegant vegetable, but it's often paired with calorie-packed sauces. Try serving the spears with a healthier soy mayonnaise flavored with garlic, and be sure not to overcook the asparagus. Cooking time will depend on the thickness of the spears. Asparagus is a great source of folic acid, which is known to help lower the risk of coronary heart disease. GARLIC MAYONNAISE: In medium bowl, mix all ingredients. Cover and chill for at least 1 hour or up to 2 days. Whisk well before serving. Steam asparagus until crisp-tender, about 4 minutes. Drain, arrange asparagus on plates and serve hot with spoonful of garlic mayonnaise. Alternatively, serve asparagus cold. After cooking, drain asparagus, rinse with cold water until cool, then drain again. Cover and refrigerate until ready to serve. Per serving with 1 tablespoon garlic mayonnaise: 58 CAL.; 3G PROT.; 3G TOTAL FAT (1G SAT. FAT); 7G CARB.; 0 CHOL.; 110MG SOD.; 2G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on May 09, 1999. Recipe by: Vegetarian Times Magazine, May 1999, page 35 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 157
Calories From Fat: 104
Total Fat: 11.7g
Cholesterol: 14.4mg
Sodium: 765.6mg
Potassium: 205.9mg
Carbohydrates: 12.7g
Fiber: 1.2g
Sugar: 3.7g
Protein: 2.2g