Directions:
- Clean and snap ends off of asparagus, Cook asparagus.
- While asparagus is cooking, prepare the sauce.
- Melt the butter in a medium-size skillet over medium heat.
- Add the cream and fontina cheese.
- Cook, stirring until the cheese melts and the cream has thickened and reduced by half-1 to 2 minutes.
- Season slightly with salt.
- Drain the asparagus and pat dry with paper towels.
- Place asparagus on platter, spoon on cream sauce, sprinkle with Parmesan cheese and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.6 Kcal (735 kJ) | ||
| Calories from fat | 128.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.25g | 22% | |
|---|---|---|---|
| Cholesterol | 44.02mg | 15% | |
| Sodium | 145.88mg | 6% | |
| Potassium | 323.84mg | 7% | |
| Total Carbs | 6.6g | 2% | |
| Sugars | 3.25g | 13% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 7.29g | 15% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.1mg | 17% | |
| Calcium | 141mg | 14% | |
| Amount Per 100 g | |||
| Calories | 97.1 Kcal (407 kJ) | ||
| Calories from fat | 70.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.88g | 22% | |
|---|---|---|---|
| Cholesterol | 24.34mg | 15% | |
| Sodium | 80.66mg | 6% | |
| Potassium | 179.06mg | 7% | |
| Total Carbs | 3.65g | 2% | |
| Sugars | 1.8g | 13% | |
| Dietary Fiber | 1.67g | 12% | |
| Protein | 4.03g | 15% | |
| Vitamin C | 5.1mg | 15% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.7mg | 17% | |
| Calcium | 78mg | 14% | |
* 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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