Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
302
Calories
5g
Protein
25g
Fat
18g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| 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 tbsp unsalted butter
- 1 tsp olive oil
- ½ medium onion , finely diced
- 2 tbsp minced garlic
- Salt
- Freshly-ground black pepper
- 1 pound fresh asparagus , trimmed of tough ends
Directions
1
Melt butter with olive oil in a large straight-sided sauté pan over medium high heat. Add onion and cook, stirring, until translucent.
2
Add garlic and cook, stirring, until golden.
3
Add a pinch of salt and some freshly ground black pepper, and cook 1 more minute.
4
Add asparagus and season mixture liberally with kosher salt and freshly ground black pepper. Sauté until asparagus is lightly browned around edges.
5
Check for taste and adjust seasoning if desired. Serve warm.
Recipe sourced from
wikibooks