Directions:
- Trim asparagus and then tie them into 4 bundles.
- Place the bundles in a large frying pan with 1 inch of water. Cover and cook for 6-8 minutes, until the asparagus is tender but firm.
- Arrange spears on four warmed serving plates.
- Make the tarragon butter by creaming together the remaining ingredients; heat it gently and pour over the asparagus.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.73 Kcal (995 kJ) | ||
| Calories from fat | 207.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.06g | 35% | |
|---|---|---|---|
| Cholesterol | 61.01mg | 20% | |
| Sodium | 7.23mg | 0% | |
| Potassium | 339.46mg | 7% | |
| Total Carbs | 7.1g | 2% | |
| Sugars | 3.18g | 13% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 3.43g | 7% | |
| Vitamin C | 15.5mg | 26% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3.3mg | 18% | |
| Calcium | 54.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 129.9 Kcal (544 kJ) | ||
| Calories from fat | 113.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.6g | 35% | |
|---|---|---|---|
| Cholesterol | 33.34mg | 20% | |
| Sodium | 3.95mg | 0% | |
| Potassium | 185.49mg | 7% | |
| Total Carbs | 3.88g | 2% | |
| Sugars | 1.74g | 13% | |
| Dietary Fiber | 1.72g | 13% | |
| Protein | 1.87g | 7% | |
| Vitamin C | 8.5mg | 26% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 1.8mg | 18% | |
| Calcium | 29.8mg | 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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