Directions:
- Trim woody ends from asparagus.
- Place the asparagus in a large frying pan with about 1 inch of boiling water.
- Cover with lid and cook for about 6-8 minutes, until the asparagus is tender but still firm.
- Drain well.
- Arrange the asparagus spears on a warmed serving dish.
- Make the tarragon butter by creaming together the remaining ingredients; heat it gently and pour over asparagus.
- Serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.3 Kcal (1010 kJ) | ||
| Calories from fat | 207.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.06g | 35% | |
|---|---|---|---|
| Cholesterol | 61.01mg | 20% | |
| Sodium | 7.65mg | 0% | |
| Potassium | 386.71mg | 8% | |
| Total Carbs | 7.58g | 3% | |
| Sugars | 3.53g | 14% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 3.92g | 8% | |
| Vitamin C | 13.4mg | 22% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3.7mg | 21% | |
| Calcium | 59.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 118.22 Kcal (495 kJ) | ||
| Calories from fat | 101.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.3g | 35% | |
|---|---|---|---|
| Cholesterol | 29.89mg | 20% | |
| Sodium | 3.75mg | 0% | |
| Potassium | 189.47mg | 8% | |
| Total Carbs | 3.71g | 3% | |
| Sugars | 1.73g | 14% | |
| Dietary Fiber | 1.71g | 14% | |
| Protein | 1.92g | 8% | |
| Vitamin C | 6.6mg | 22% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.8mg | 21% | |
| Calcium | 29.1mg | 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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