Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 bunch fresh asparagus
- 2-3 mangoes, depending on size
- 4 tsp. butter
- juice from 1/2 lemon
- 1 tsp. cornstarch
- 1/4 cup cold water
- 4 cups boiling water with pinch salt (to blanch asparagus)
- =
Directions
Cut mangoes around stones to make halves; half again to make quarters (if mangoes are large, can slice again to make eighths); peel; set aside. Peel around stone and scrape flesh from around stones with a spoon; mash and reserve separately. Bend asparagus at bottom to break at natural breaking point. Blanch asparagus in salted boiling water 30 seconds, rinse in cold water and drain. Meanwhile mix cornstarch, 1/4 cup water, lemon juice and mango mash in bowl. Melt butter in medium-low frying pan and lay asparagus in single layer. Roll asparagus to cover evenly in butter Add mango slices on top of asparagus and cover 1 minute until steam escapes from lid. Uncover, add cornstarch mixture and heat to thicken sauce, 30 seconds