Directions:
- Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 4 minutes. Add asparagus; simmer 3-5 minutes longer or until vegetables are crisp-tender. Drain.
- In a saucepan, melt butter over medium heat; stir in the vinegar, Worcestershire sauce, thyme and ginger. Add carrots, asparagus, water chestnuts and parsley. Cook and stir 1-2 minutes or until heated through. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.96 Kcal (410 kJ) | ||
| Calories from fat | 51.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.77g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 126.13mg | 5% | |
| Potassium | 384.2mg | 8% | |
| Total Carbs | 10.58g | 4% | |
| Sugars | 4.98g | 20% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 1.89g | 4% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 1.8mg | 10% | |
| Calcium | 47.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 67.64 Kcal (283 kJ) | ||
| Calories from fat | 35.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.98g | 9% | |
|---|---|---|---|
| Cholesterol | 10.54mg | 5% | |
| Sodium | 87.08mg | 5% | |
| Potassium | 265.26mg | 8% | |
| Total Carbs | 7.31g | 4% | |
| Sugars | 3.44g | 20% | |
| Dietary Fiber | 2.16g | 13% | |
| Protein | 1.3g | 4% | |
| Vitamin C | 6.5mg | 16% | |
| Vitamin A | 0.4mg | 21% | |
| Iron | 1.2mg | 10% | |
| Calcium | 32.6mg | 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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