Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
168
Calories
4g
Protein
14g
Fat
12g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| 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 |
| 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
- 1 lb. fresh asparagus
- 3 tablespoons lemon juice
- 3/4 tablespoon olive oil
- 4 cloves garlic, crushed
- Salt and pepper
Directions
1
1) Peel the asparagus spears removing the tough outer flesh especially around the lower portion of the spear. Wash and drain it and plunge it into a pan of boiling salt water. Boil it until tender but not limp. Chill it thoroughly.
2
2) Prepare the dressing by mixing the lemon juice, garlic, salt and pepper.
3
3) When the asparagus is thoroughly cold pour over it the dressing and serve as a salad.
4
Category:Arabian Recipes
5
Category:Arabian Salads
Recipe sourced from
fandom