Baby Carrots and Asparagus Recipe

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Baby Carrots and Asparagus
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Ingredients
3
Count
Nutrition
101
Calories
Total time
10
Minutes
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Ingredients:

Directions:

  1. Trim carrot tops to 1/8 inch and diagonally cut asparagus into 4-inch lengths.
  2. In a large saucepan of boiling salted water cook carrots until crisp-tender, about 4 minutes, and transfer with a slotted spoon to a colander to drain.
  3. Return water to a boil and cook asparagus until crisp-tender, about 2 minutes.
  4. Drain asparagus in colander with carrots and in a bowl toss vegetables with butter and salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 101.04 Kcal (423 kJ)
Calories from fat 25.88 Kcal
% Daily Value*
Total Fat 2.88g 4%
Cholesterol 7.63mg 3%
Sodium 120.57mg 5%
Potassium 588.13mg 13%
Total Carbs 16.63g 6%
Sugars 9.83g 39%
Dietary Fiber 6.8g 27%
Protein 3.81g 8%
Vitamin C 11.3mg 19%
Vitamin A 1.5mg 52%
Iron 3.8mg 21%
Calcium 76.4mg 8%
Amount Per 100 g
Calories 37.69 Kcal (158 kJ)
Calories from fat 9.65 Kcal
% Daily Value*
Total Fat 1.07g 4%
Cholesterol 2.85mg 3%
Sodium 44.97mg 5%
Potassium 219.38mg 13%
Total Carbs 6.2g 6%
Sugars 3.67g 39%
Dietary Fiber 2.54g 27%
Protein 1.42g 8%
Vitamin C 4.2mg 19%
Vitamin A 0.6mg 52%
Iron 1.4mg 21%
Calcium 28.5mg 8%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.5
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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