Directions:
- Cook asparagus until crisp-tender; drain and rinse in cold water. Place in a shallow dish; top with olives and egg.
- In a jar with tight-fitting lid, combine oil, lemon juice, vinegar, sugar, salt, paprika, mustard and cayenne pepper; shake well. Pour over asparagus. Chill for several hours or overnight. Garnish with tomatoes. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.6 Kcal (1363 kJ) | ||
| Calories from fat | 268.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.88g | 46% | |
|---|---|---|---|
| Cholesterol | 50.18mg | 17% | |
| Sodium | 419.22mg | 17% | |
| Potassium | 246.81mg | 5% | |
| Total Carbs | 11.86g | 4% | |
| Sugars | 8.47g | 34% | |
| Dietary Fiber | 1.84g | 7% | |
| Protein | 4.29g | 9% | |
| Vitamin C | 12.9mg | 21% | |
| Iron | 1.9mg | 11% | |
| Calcium | 38.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 191.37 Kcal (801 kJ) | ||
| Calories from fat | 158.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.56g | 46% | |
|---|---|---|---|
| Cholesterol | 29.49mg | 17% | |
| Sodium | 246.39mg | 17% | |
| Potassium | 145.06mg | 5% | |
| Total Carbs | 6.97g | 4% | |
| Sugars | 4.98g | 34% | |
| Dietary Fiber | 1.08g | 7% | |
| Protein | 2.52g | 9% | |
| Vitamin C | 7.6mg | 21% | |
| Iron | 1.1mg | 11% | |
| Calcium | 22.4mg | 4% | |
* 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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