Directions:
- Open both the peas and the asparagus and save half of the juice from each.
- To juice add butter and soup.
- Bring to a boil, stir.
- Put peas and asparagus in dish and cover with soup mixture.
- Bake at 350 degrees F. until bubbly about 20-25 minutes.
- Slice egg over top and sprinkle with paprika and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.58 Kcal (329 kJ) | ||
| Calories from fat | 54.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.05g | 9% | |
|---|---|---|---|
| Cholesterol | 93.25mg | 31% | |
| Sodium | 80.93mg | 3% | |
| Potassium | 81.4mg | 2% | |
| Total Carbs | 2.37g | 1% | |
| Sugars | 0.87g | 3% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 3.9g | 8% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 18.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 155.96 Kcal (653 kJ) | ||
| Calories from fat | 108.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.02g | 9% | |
|---|---|---|---|
| Cholesterol | 185.07mg | 31% | |
| Sodium | 160.62mg | 3% | |
| Potassium | 161.54mg | 2% | |
| Total Carbs | 4.7g | 1% | |
| Sugars | 1.74g | 3% | |
| Dietary Fiber | 1.52g | 3% | |
| Protein | 7.74g | 8% | |
| Vitamin C | 6.5mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 3% | |
| Calcium | 36.2mg | 2% | |
* 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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