Directions:
- Cook asparagus in a small amount of water until crisp-tender; drain. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well.
- Place asparagus in a shallow dish; pour marinade over asparagus. Cover and refrigerate for 8 hours. To serve, remove asparagus and arrange on a platter; remove pimientos and onion from marinade with a slotted spoon and sprinkle over asparagus. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.28 Kcal (772 kJ) | ||
| Calories from fat | 136.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.14g | 23% | |
|---|---|---|---|
| Cholesterol | 4.11mg | 1% | |
| Sodium | 566.75mg | 24% | |
| Potassium | 302.51mg | 6% | |
| Total Carbs | 9.16g | 3% | |
| Sugars | 4.93g | 20% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 3.26g | 7% | |
| Vitamin C | 8.7mg | 15% | |
| Iron | 2.4mg | 14% | |
| Calcium | 42.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 107.97 Kcal (452 kJ) | ||
| Calories from fat | 79.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.87g | 23% | |
|---|---|---|---|
| Cholesterol | 2.41mg | 1% | |
| Sodium | 332.05mg | 24% | |
| Potassium | 177.24mg | 6% | |
| Total Carbs | 5.36g | 3% | |
| Sugars | 2.89g | 20% | |
| Dietary Fiber | 1.55g | 11% | |
| Protein | 1.91g | 7% | |
| Vitamin C | 5.1mg | 15% | |
| Iron | 1.4mg | 14% | |
| Calcium | 25.1mg | 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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