Directions:
- Snap off tough ends of asparagus. Cut into 2-inch pieces. Cook asparagus in boiling water to cover 3 minutes. Drain, and plunge asparagus into ice water; drain. Place vinegar and next 5 ingredients (through garlic) in a large heavy-duty zip-top plastic bag. Seal bag and shake to blend. Add asparagus to bag; seal bag and shake to coat. Chill 3 hours.
- Add carrot to bag; seal bag and shake to coat. Chill 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1095.94 Kcal (4588 kJ) | ||
| Calories from fat | 504.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.06g | 86% | |
|---|---|---|---|
| Sodium | 1927.72mg | 80% | |
| Potassium | 4113.69mg | 88% | |
| Total Carbs | 130.84g | 44% | |
| Sugars | 83.95g | 336% | |
| Dietary Fiber | 31.8g | 127% | |
| Protein | 20.61g | 41% | |
| Vitamin C | 100mg | 167% | |
| Vitamin A | 77.9mg | 2598% | |
| Iron | 10.7mg | 60% | |
| Calcium | 382.4mg | 38% | |
| Amount Per 100 g | |||
| Calories | 68.74 Kcal (288 kJ) | ||
| Calories from fat | 31.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 86% | |
|---|---|---|---|
| Sodium | 120.91mg | 80% | |
| Potassium | 258.02mg | 88% | |
| Total Carbs | 8.21g | 44% | |
| Sugars | 5.27g | 336% | |
| Dietary Fiber | 1.99g | 127% | |
| Protein | 1.29g | 41% | |
| Vitamin C | 6.3mg | 167% | |
| Vitamin A | 4.9mg | 2598% | |
| Iron | 0.7mg | 60% | |
| Calcium | 24mg | 38% | |
* 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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