Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Pecan | 1 half (4g) | 20 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Water | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- water
- 24 asparagus spears, fresh
- - medium-sized
- 6 red leaf lettuce, leaves
- 6 tbsp buttermilk mayonnaise
- -(see index)
- -=or=-
- 6 tbsp -prepared light mayonnaise
- 2 tbsp pecans, chopped
- =
Directions
Bring large pot of water to boil. Wash asparagus and snap off tough bottoms os stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove asparagus, run it under cold water, and refrigerate to chill. At serving time, line six salad plates with lettuce and arrange four spears on each. Top salads ith 1 tb of buttermilk mayonnaise or commercial light mayonnaise and sprinkle with 1 ts chopped pecans. Food exchange per serving: 1 vegetable exchange; cho: 9g; pro: 3g; fat: 2g; cal: 41 low-sodium diets: this recipe is excellent.