Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | 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
- =
- Garlic mayonnaise
- 1 cup soy mayonnaise
- 1/2 cup chopped fresh herbs, such as basil, tarragon or chervil
- 1 Tbs. fresh lemon juice
- 2 small cloves garlic, minced
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1 to 1 1/2 lbs. asparagus, tough ends trimmed
- =
Directions
Garlic mayonnaise: In medium bowl, mix all ingredients. Cover and chill for at least 1 hour or up to 2 days. Whisk well before serving.
Steam asparagus until crisp-tender, about 4 minutes. Drain, arrange asparagus on plates and serve hot with spoonful of garlic mayonnaise.
Alternatively, serve asparagus cold. After cooking, drain asparagus, rinse with cold water until cool, then drain again. Cover and refrigerate until ready to serve.