Directions:
- Cook asparagus in boiling salted water until crisp-tender; drain and rinse in cold water.
- In a bowl, toss mushrooms with 3 tablespoons of lemon juice. Combine cream, paprika, salt, pepper and remaining lemon juice; whisk until smooth. Pour over mushrooms; toss to coat.
- Line a large serving platter with romaine. Arrange the asparagus in spoke fashion with stems toward center. Spoon mushrooms into center. If desired, garnish with tomato wedges and paprika. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.12 Kcal (382 kJ) | ||
| Calories from fat | 50.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.57g | 9% | |
|---|---|---|---|
| Cholesterol | 20.55mg | 7% | |
| Sodium | 161.46mg | 7% | |
| Potassium | 511.42mg | 11% | |
| Total Carbs | 7.42g | 2% | |
| Sugars | 3.29g | 13% | |
| Dietary Fiber | 3.33g | 13% | |
| Protein | 3.94g | 8% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 2.5mg | 14% | |
| Calcium | 52.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 42.41 Kcal (178 kJ) | ||
| Calories from fat | 23.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.59g | 9% | |
|---|---|---|---|
| Cholesterol | 9.57mg | 7% | |
| Sodium | 75.15mg | 7% | |
| Potassium | 238.05mg | 11% | |
| Total Carbs | 3.46g | 2% | |
| Sugars | 1.53g | 13% | |
| Dietary Fiber | 1.55g | 13% | |
| Protein | 1.84g | 8% | |
| Vitamin C | 5mg | 18% | |
| Iron | 1.2mg | 14% | |
| Calcium | 24.2mg | 5% | |
* 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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