Asparagus With Shallots
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Asparagus |
| 1 | ds | Salt |
| 3 | t | Fragrant peanut oil or olive |
| 2 | Shallots, peeled and minced | |
| 1 | ds | Finely chopped parsley |
INSTRUCTIONS
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 5 to 8 minutes. Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat. Sprinkle with shallots and parsley. Salt slightly. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 168
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 579.5mg
Potassium: 953.9mg
Carbohydrates: 37.5g
Fiber: 8g
Sugar: 15.6g
Protein: 8g