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Pencil-Thin Asparagus and Scallions Recipe

Pencil-Thin Asparagus and Scallions Recipe

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Ingredients:

Serving

3/4 lb pencil-thin asparagus (about 30 stalks), trimmed and lower stalks peeled
15 pencil-thin whole scallions, trimmed and cut to length of asparagus, plus 2 scallion whites minced
2 tbsp unsalted butter

Directions:

In a kettle of boiling salted water cook asparagus until crisp-tender, about 5 minutes. Remove asparagus with tongs and immediately plunge into a bowl of ice and cold water. In water in kettle cook whole scallions until crisp-tender, about 4 minutes. Remove scallions with tongs and immediately plunge into bowl of ice and cold water. Drain asparagus and scallions on paper towels. Asparagus and scallions may be prepared up to this point 1 day in advance and kept covered and chilled.
In a large non-stick skillet sauté minced scallion in butter over moderately high heat until softened, about 2 minutes. Stir in asparagus, whole scallions, and salt and pepper to taste and sauté, stirring occasionally, until heated through, about 5 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	50.91 Kcal (213 kJ)
Calories from fat	51.76 Kcal
		% Daily Value*
Total Fat	5.75g	9%
Cholesterol	15.27mg	5%
Sodium	0.78mg	0%
Potassium	1.7mg	0%
Protein	0.07g	0%
Vitamin A	0.1mg	2%
Calcium	1.7mg	0%

Amount Per 100 g
Calories	717 Kcal (3002 kJ)
Calories from fat	729 Kcal
		% Daily Value*
Total Fat	81g	9%
Cholesterol	215mg	5%
Sodium	11mg	0%
Potassium	24mg	0%
Protein	1g	0%
Vitamin A	1mg	2%
Calcium	24mg	0%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

1.5

Points
1

PointsPlus

Good Points

saturated fat free,
very low sodium,
sugar free

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