Spears And Spuds In Malt Vinegar Butter Sauce Recipe

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Spears And Spuds In Malt Vinegar Butter Sauce
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Ingredients:

Directions:

  1. Steam or parboil potatoes until just fork tender(you want them done, but not falling apart)
  2. Meanwhile, in large, heavy pot(I used cast iron), combine vinegar, thyme and garlic and heat to boiling over medium heat.
  3. Reduce temperature and simmer about 10 minutes, to reduce slightly.
  4. Turn off heat and remove thyme sprigs.
  5. Add butter, a piece at a time, whisking WELL after each addition until all butter is added. Sauce should be thick and slightly creamy in appearance.
  6. Add asparagus and potatoes to pot and turn heat to medium low.
  7. Toss well, but carefully and cook about 5-7 minutes until asparagus is just tender.
  8. Season with salt and pepper and toss once more.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 458.67 Kcal (1920 kJ)
Calories from fat 189.89 Kcal
% Daily Value*
Total Fat 21.1g 32%
Cholesterol 101.74mg 34%
Sodium 399.35mg 17%
Potassium 823.32mg 18%
Total Carbs 41g 14%
Sugars 9.67g 39%
Dietary Fiber 8.75g 35%
Protein 29.05g 58%
Vitamin C 12.4mg 21%
Vitamin A 1.7mg 57%
Iron 4.6mg 25%
Calcium 88mg 9%
Amount Per 100 g
Calories 128.27 Kcal (537 kJ)
Calories from fat 53.1 Kcal
% Daily Value*
Total Fat 5.9g 32%
Cholesterol 28.45mg 34%
Sodium 111.68mg 17%
Potassium 230.25mg 18%
Total Carbs 11.47g 14%
Sugars 2.7g 39%
Dietary Fiber 2.45g 35%
Protein 8.12g 58%
Vitamin C 3.5mg 21%
Vitamin A 0.5mg 57%
Iron 1.3mg 25%
Calcium 24.6mg 9%

* 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

Weightwatchers Points

  • 10.1
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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