Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
394
Calories
21g
Protein
27g
Fat
20g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 lbs asparagus spears
- 6 tsp melted butter
- ½ cup milk
- ½ tsp salt
- ⅛ tsp pepper
- ½ cup grated Parmesan cheese
Directions
1
Discard tough ends of asparagus; tie spears in bunch.
2
Stand upright in deep saucepan.
3
Add 2 cups boiling salted water.
4
Steam for 15 minutes.
5
Remove; drain and untie.
6
Place in baking dish.
7
Pour butter and milk over asparagus.
8
Add salt and pepper; sprinkle with cheese.
9
Bake at 425°F for 10 minutes or until cheese is browned.
10
Category:Cathy's Recipes
11
Category:Casserole Recipes
12
Category:Asparagus Recipes
13
Category:Parmesan cheese Recipes
14
Category:Milk and cream Recipes
Recipe sourced from
fandom