Directions:
- In a large pot bring 1 inch of water to a boil over medium-high heat.
- Add asparagus, laying them flat, and simmer about 5 minutes or until crisp tender. Remove the asparagus and run them under cold water to stop the cooking process.
- Drain and place the asparagus in a shallow serving dish.
- In a glass jar combine oil, vinegar, pimientos, parsley flakes, salt, black pepper, dry mustard and garlic.
- Cover tightly and shake until well combined, pour over the asparagus and refrigerate at least 24 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.45 Kcal (697 kJ) | ||
| Calories from fat | 136.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.18g | 23% | |
|---|---|---|---|
| Cholesterol | 4.11mg | 1% | |
| Sodium | 666.52mg | 28% | |
| Potassium | 272.4mg | 6% | |
| Total Carbs | 5.64g | 2% | |
| Sugars | 2.88g | 12% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 3.23g | 6% | |
| Vitamin C | 8mg | 13% | |
| Iron | 2.5mg | 14% | |
| Calcium | 42.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 114.74 Kcal (480 kJ) | ||
| Calories from fat | 94.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.46g | 23% | |
|---|---|---|---|
| Cholesterol | 2.83mg | 1% | |
| Sodium | 459.47mg | 28% | |
| Potassium | 187.78mg | 6% | |
| Total Carbs | 3.89g | 2% | |
| Sugars | 1.98g | 12% | |
| Dietary Fiber | 1.8g | 10% | |
| Protein | 2.23g | 6% | |
| Vitamin C | 5.5mg | 13% | |
| Iron | 1.7mg | 14% | |
| Calcium | 29.3mg | 4% | |
* 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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