Directions:
- Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cook asparagus in boiling salted water to cover 6-8 minutes or until crisp-tender; drain. Rinse with cold water; drain well. Place asparagus in a large heavy-duty, zip-top plastic bag.
- Combine sugar and next 3 ingredients; pour over asparagus. Seal bag securely, and gently turn to coat. Marinate in refrigerator for 1 hour, turning once.
- Remove asparagus from marinade, reserving marinade. Place asparagus on a serving platter, and drizzle with reserved marinade. Sprinkle asparagus with toasted pecans and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.6 Kcal (1284 kJ) | ||
| Calories from fat | 237.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.42g | 41% | |
|---|---|---|---|
| Sodium | 673.17mg | 28% | |
| Potassium | 456.27mg | 10% | |
| Total Carbs | 15.91g | 5% | |
| Sugars | 9.35g | 37% | |
| Dietary Fiber | 5.8g | 23% | |
| Protein | 7.3g | 15% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 4.2mg | 23% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 144.45 Kcal (605 kJ) | ||
| Calories from fat | 112.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.45g | 41% | |
|---|---|---|---|
| Sodium | 317.15mg | 28% | |
| Potassium | 214.96mg | 10% | |
| Total Carbs | 7.49g | 5% | |
| Sugars | 4.4g | 37% | |
| Dietary Fiber | 2.73g | 23% | |
| Protein | 3.44g | 15% | |
| Vitamin C | 4.4mg | 16% | |
| Iron | 2mg | 23% | |
| Calcium | 28.3mg | 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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