Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
280
Calories
11g
Protein
14g
Fat
32g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| 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 bunches asparagus (30 spears), trimmed and steamed (about 2 pounds)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chopped garlic
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon freshly grated lemon zest (1 lemon)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup frozen baby lima beans, cooked
- 2 ounces Genoa salami, cut into matchstick pieces (about 2/3 cup)
- =
Directions
1
1. In lightly salted boiling water, cook asparagus 3 to 5 minutes, until tender-crisp. Drain into a colander and shock under cold running water for 3 minutes. Allow excess water to drain, stack in bundles and cut into 1” pieces. Place in a large bowl.
2
2. In the same bowl, add oil, garlic, rosemary, lemon zest, salt and pepper. Add lima beans and salami; toss to coat.
Recipe sourced from
fandom