Italian Asparagus
Chef: Richard Fletcher
Ethnic:
Italian
Main Ingredient:
Asparagus
Categories:
Vegetables
Meal Type:
Dinner
Food Type:
Vegetarian
Level:Easy
Servings:
2
Prep Time:5 minutes
Cook Time:5 minutes
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I love asparagus. My Dad and Mom used to cook a similar version when I was a kid. I love the combination of butter and olive oil.
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- 1/8 teaspoon salt
- 1/8 teaspoon paprika
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 8 asparagus spears
- 1 teaspoon olive oil
- 1/4 tablespoon butter
- 2 tablespoon Mexican crema
- 1 oz romano cheese
Recipe
Heat up skillet. Add butter and olive oil. When butter is melted sauté the asparagus for 1 minute in the pan. Make sure the pan is nice and hot. Add the pecorino romano cheese and place a lid over the pan. Take the pan off the burner. Let the cheese melt.
| Nutrition Facts | |
|---|---|
| Serving Size 1 Italian Asparagus Servings Per Batch 2 | |
| Amount Per Serving | |
| Calories172 | Calories from Fat 1 |
| % Daily Value * | |
| Total Fat 16g | 24% |
| Saturated Fat 9g | 43% |
| Monounsaturated Fat 5g | |
| Polyunsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 40g | 13% |
| Sodium 327mg | 14% |
| Potassium 133mg | 4% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 1g | 4% |
| Sugars 1g | |
| Protein 6g | 12% |
| Vitamin A | 16% |
| Vitamin C | 5% |
| Calcium | 18% |
| Iron | 1% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |