Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 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
- =
- 1 1/2 lbs asparagus, fresh
- -=or=-
- 10 oz (1 pkg) frozen asparagus
- 1 tsp orange peel, finely shredded
- 1/4 cup orange juice
- 1/4 cup vegetable oil
- 2 tsp lemon juice
- 1 tsp salt
- ds of cayenne pepper
- =
Directions
Place steamer basket in ½" water in saucepan or skillet (water should not touch bottom of basket. Place asparagus spears in basket. Cover tightly and heat to boiling; reduce heat. Steam until crisp-tender, 8 to 10 minutes. Innediately rinse under running cold water; drain. Shake remaining ingredients in tightly covered contariner; pour over asparagurs. Cover and refrigerate at least 4 hours, turning asparagaus occasionally; drain. Garnish with orange slices if desired. 4 servings (about 5 spears) food exchanges per serving: 1 vegetable exchange + 1 fat exchange + (if you granish with oranges slices) 1 fruit exchange; cal: 60; betty crocker"s new american cooking by whom