Directions:
- Prepare the asparagus by removing the wooden part of the stalk.
- Do this by gently bending the spear until it breaks of its own accord.
- This will remove the less edible portion.
- Cut the stalks to equal length for formal presentation.
- Steam asparagus just past al dente, drain and plate.
- Squeeze the juice from the Italian blood orange.
- Slowly mix the juice into the mayonnaise to avoid lumping.
- For extra color and flavor some of the minced zest may be scattered over the spears.
- Plate the spears on an oblong platter with the tips all facing in one direction.
- Run a swath of the seasoned mayonnaise down the center of the asparagus.
- Sprinkle zest over the plate and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.68 Kcal (878 kJ) | ||
| Calories from fat | 185.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.63g | 32% | |
|---|---|---|---|
| Cholesterol | 11.55mg | 4% | |
| Sodium | 176.89mg | 7% | |
| Potassium | 234.52mg | 5% | |
| Total Carbs | 4.81g | 2% | |
| Sugars | 2.82g | 11% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 2.54g | 5% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 2.3mg | 13% | |
| Calcium | 29.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 148.84 Kcal (623 kJ) | ||
| Calories from fat | 131.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.64g | 32% | |
|---|---|---|---|
| Cholesterol | 8.2mg | 4% | |
| Sodium | 125.57mg | 7% | |
| Potassium | 166.47mg | 5% | |
| Total Carbs | 3.41g | 2% | |
| Sugars | 2g | 11% | |
| Dietary Fiber | 1.61g | 9% | |
| Protein | 1.8g | 5% | |
| Vitamin C | 4.8mg | 11% | |
| Iron | 1.6mg | 13% | |
| Calcium | 20.9mg | 3% | |
* 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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