| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 6 | Servings | |
INGREDIENTS
| 2 | lb | Fresh asparagus spears or |
| 2 | 10-oz frozen asparagus | |
| spears | ||
| Boiling, salted water | ||
| Salt | ||
| 6 | T | Butter |
| 1/4 | t | Grated or ground nutmeg |
INSTRUCTIONS
Wash and trim fresh asparagus spears. Cook fresh or frozen spears in a small amount of boiling, salted water until just tender. Drain thoroughly. Season lightly with salt; turn into serving dish. ln a small pan, heat butter until it bubbles and browns slightly; stir in nutmeg. Pour butter mixture over asparagus. Serve immediately. Makes six (6) servings. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 137
Calories From Fat: 104
Total Fat: 11.9g
Cholesterol: 30.5mg
Sodium: 587.8mg
Potassium: 338.8mg
Carbohydrates: 6g
Fiber: 2.8g
Sugar: <1g
Protein: 4.1g