Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
368
Calories
10g
Protein
31g
Fat
9g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Red Wine | 2 tbsp (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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
- ¼ cup olive oil
- 1 tablespoon fresh red wine vinegar
- ½ teaspoon Dijon mustard
- Kosher salt and freshly cracked black pepper
- 1 pound medium asparagus, ends trimmed
- 1 yellow squash, cut into coins
- 2 handfuls arugula, or any other leafy green mixture.
- 2 tablespoons butter
- 4 large eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes