Directions:
- Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut spears into 1-inch pieces. Set aside.
- Cook potato in a Dutch oven in boiling water to cover 10 minutes. Add asparagus; cook 5 minutes or until potato is tender and asparagus is crisp-tender. Drain and set aside.
- Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add onion, garlic, and chile; saute until crisp-tender. Add cumin and oregano; saute 1 minute. Stir in tomato, broth, and vinegar. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Add potato mixture; toss lightly to coat. Sprinkle with cheese and cilantro. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.91 Kcal (774 kJ) | ||
| Calories from fat | 13.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 2% | |
|---|---|---|---|
| Cholesterol | 4.21mg | 1% | |
| Sodium | 65.26mg | 3% | |
| Potassium | 1155.74mg | 25% | |
| Total Carbs | 37.54g | 13% | |
| Sugars | 5.78g | 23% | |
| Dietary Fiber | 5.95g | 24% | |
| Protein | 6.84g | 14% | |
| Vitamin C | 30.5mg | 51% | |
| Iron | 3mg | 17% | |
| Calcium | 83.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 54.85 Kcal (230 kJ) | ||
| Calories from fat | 3.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.44g | 2% | |
|---|---|---|---|
| Cholesterol | 1.25mg | 1% | |
| Sodium | 19.36mg | 3% | |
| Potassium | 342.81mg | 25% | |
| Total Carbs | 11.14g | 13% | |
| Sugars | 1.71g | 23% | |
| Dietary Fiber | 1.76g | 24% | |
| Protein | 2.03g | 14% | |
| Vitamin C | 9mg | 51% | |
| Iron | 0.9mg | 17% | |
| Calcium | 24.7mg | 8% | |
* 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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