Directions:
- Combine first 6 ingredients, stirring well. Cover and chill at least 2 hours.
- Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.
- Place asparagus in a small amount of boiling water. Cover, reduce heat, and cook 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Cover and chill.
- To serve, place asparagus on a serving platter. Top with sauce, and sprinkle with chives.
- Tip: Drizzle crisp-tender asparagus spears with a garlicky cream sauce and top with a sprinkling of fragrant snipped chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 36.1 Kcal (151 kJ) | ||
| Calories from fat | 4.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 1% | |
|---|---|---|---|
| Cholesterol | 1.24mg | 0% | |
| Sodium | 45.95mg | 2% | |
| Potassium | 252.17mg | 5% | |
| Total Carbs | 6.29g | 2% | |
| Sugars | 3.5g | 14% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 2.7g | 5% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 2.3mg | 13% | |
| Calcium | 39mg | 4% | |
| Amount Per 100 g | |||
| Calories | 29.32 Kcal (123 kJ) | ||
| Calories from fat | 3.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.44g | 1% | |
|---|---|---|---|
| Cholesterol | 1.01mg | 0% | |
| Sodium | 37.32mg | 2% | |
| Potassium | 204.8mg | 5% | |
| Total Carbs | 5.1g | 2% | |
| Sugars | 2.84g | 14% | |
| Dietary Fiber | 1.87g | 9% | |
| Protein | 2.19g | 5% | |
| Vitamin C | 5.9mg | 12% | |
| Iron | 1.9mg | 13% | |
| Calcium | 31.7mg | 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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