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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (72g) Recipe makes 4 servings The following items or measurements are not included below: 1 dash salt and pepper |
||
| Calories 75 | ||
| Calories from Fat 59 | (78%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.6g | 10% | |
| Saturated Fat 4.1g | 20% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 87mg | 3% | |
| Potassium 142mg | 4% | |
| Total Carbohydrate 2.8g | 0% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 0.9g | ||
| Protein 2.5g | 4% | |
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Asparagus Parmigiana
By: Mirj
Jun 17, 2003
Since I started Somersizing I've been eating some of the best food around. I found this recipe at 3FatChicks.com and it's been one of my most recent favorites. The recipe originally should be for 4 servings, but I can eat this as a whole meal!
SERVES 4
Ingredients
- 16 fresh asparagus spears
- 2 tablespoons butter
- 2 tablespoons parmesan cheese
- 2 teaspoons lemon juice
- 1 dash salt and pepper
Directions
1
Preheat oven to 350 degrees F.2
Cook asparagus in boiling, salted water for 5 to 7 minutes, or until al dente.3
Drain.4
Melt butter in ovenproof skillet.5
Add asparagus and saute for 5 minutes.6
Sprinkle with cheese, add salt and pepper, and bake for 2 minutes.7
Transfer to broiler and gratinee for 2 minutes, or until golden brown.8
Sprinkle with lemon juice and serve.
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- Course > Appetizers
- Course > Side Dishes
- Main Ingredient > Vegetables > Asparagus
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 30 mins
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- Occasion > Dinner Party
- Occasion > Seasonal > Spring
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- Dietary > Kosher
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Julieannie
On May 15, 2008
Simple and delicious! I use olive oil in place of butter for a bit of a different flavor.
From: Fyrestorm
On Mar 23, 2008
It's a simple asparagus dish, so not much to say except it was very, very good.
From: #125411
On Mar 28, 2005
I'm always looking for new ways to prepare asparagus, and this was simply delicious. I actually skipped boiling the spears because we like our asparagus firm. I sauteed them for 7-8 minutes, and then continued on as the recipe was written. Nice presentation, wonderful taste. Thanks for posting, Mirj.
From: Malriah
On Jul 7, 2003
A very yummy way to cook asparagus. The fact that it is very easy to prepare is a definate plus. The lemon adds an interesting taste and the parmesan gets crunchy for added demension. I served it with grilled chicken and roasted new potatoes.
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