Asparagus Roll-ups
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | New, Vegtime6 | 16 | Servings | |
INGREDIENTS
| 1 | c | Mayonnaise, low fat |
| preferred | ||
| 1 | T | Sun-dried tomatoes, chopped |
| 3 | Scallions, finely chopped | |
| 16 | Lettuce leaves, washed and | |
| dried | ||
| 32 | Asparagus spears, lightly | |
| cook & | ||
| drain | ||
| 16 | Sprigs dill weed | |
| Edible flowers, for garnish | ||
| Steamed scallion strips, for | ||
| garnish |
INSTRUCTIONS
In a small bowl, mix mayonnaise, sun-dried tomatoes and chopped scallions. With a teaspoonn, spread a little mixture inside each lettuce leaf. Top with 2 asparagus spears. Add 1 sprig of dill weed and 1 edible flower if desired. Roll to form a "bouquet;" tie with scallion strip. Place on serving platter. Repeat until all ingredients are used. Chill until ready to use.Makes 16 roll-ups. | NOTES : 5g fat, 1g protein. Recipe by: Vegetarian Times, April 1996 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 61
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 3.4mg
Sodium: 61.5mg
Potassium: 96.3mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 2.3g
Protein: <1g