| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Low fat, Sauces | 5 | Servings | ||
INGREDIENTS
| 1 | lb | Fresh Asparagus |
| 1/2 | c | Dijon Mustard |
| 1/2 | c | Beer, Dark Or Dark Ale |
| 1/3 | c | Honey |
| 1 | Clove Garlic, Minced | |
| 1/2 | t | Dried Thyme, Crushed |
| 1/2 | t | Salt |
INSTRUCTIONS
Trim or break off asparagus spears at tender point; rinse. In large skillet, in boiling water to cover, cook asparagus until crisp-tender, 3-5 minutes. Do not overcook. Drain and rinse under cold water. Combine remaining ingredients for the sauce. Pour over asparagus. Serves 5. From the National Honey Board Excellent!! Entered into MasterCook by Reggie Dwork <reggie@reggie.com> <eat-lf-request@lists.best.com> With permission from The San Jose Mercury News newspaper. Posted to Digest eat-lf.v096.n128 Date: Mon, 19 Aug 1996 20:16:40 -0700 (PDT) From: "Tina D. Bell" <tdbell@altair.csustan.edu> NOTES : According to MasterCook: Cal 108.7 Fat 1.2g Carbs 23.5g Fiber 1.8g Protein 2.4g Sodium 517mg CFF 9.2%
A Message from our Provider:
“Find God. You were born to appreciate perfection”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 102
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 791.8mg
Potassium: 202.6mg
Carbohydrates: 22.7g
Fiber: 1.7g
Sugar: 18.6g
Protein: 2.9g