Directions:
- Drain and chill artichokes.
- Break off tough ends of asparagus and cut into 3 inch pieces. Cook in lightly salted water until bright green and tender. Be careful not to overcook.
- Remove asparagus from the water reserving 2 tablespoons of asparagus water. Drain asparagus well on paper towel and chill.
- Right before serving. Whip cream and fold in mayo. Add chilled asparagus water to taste.
- Chop egg and add to cream mixture. Pour dressing over asparagus. Add artichoke hearts and mix gently.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.12 Kcal (838 kJ) | ||
| Calories from fat | 163.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.13g | 28% | |
|---|---|---|---|
| Cholesterol | 90.31mg | 30% | |
| Sodium | 79.06mg | 3% | |
| Potassium | 291.51mg | 6% | |
| Total Carbs | 6.33g | 2% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 4.77g | 10% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 2.4mg | 13% | |
| Calcium | 56.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 117.97 Kcal (494 kJ) | ||
| Calories from fat | 96.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.69g | 28% | |
|---|---|---|---|
| Cholesterol | 53.24mg | 30% | |
| Sodium | 46.61mg | 3% | |
| Potassium | 171.85mg | 6% | |
| Total Carbs | 3.73g | 2% | |
| Sugars | 1.53g | 10% | |
| Dietary Fiber | 1.55g | 10% | |
| Protein | 2.81g | 10% | |
| Vitamin C | 4.6mg | 13% | |
| Iron | 1.4mg | 13% | |
| Calcium | 33.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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