Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
377
Calories
18g
Protein
22g
Fat
27g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- =
- 1/4 cup olive oil
- 2 Tbls white wine
- 2 Tbls pepper sauce
- 1/2 tps salt
- 2 bunch asparagus, cut 2
- 1 large leek, sliced
- 1 cup mushrooms, sliced
- 1 each bell pepper,sliced thin
- 2 Tbls parmesan cheese
- =
Directions
1
1 preheat oven 425 degrees
2
2 combine olive oil,wine,pepper sauce and salt in cup
3
3 combine asparagus,leek,mushrooms,bell pepper,and 1/2 oil in large roasting pan;mix well
4
4 roast vegetables 20 min.until tender,stirring occasionally
5
5 remove from oven, toss with remaining oil mixture,
6
6 serve warm
Recipe sourced from
fandom