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Asparagus Puree
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- cook: 0 hr
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Use this simple puree to make Asparagus Risotto from chef Marco Canora's "Salt to Taste" cookbook. Photo credit: John Kernick
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 large bunch thin asparagus (about 20 stalks), thinly sliced
- 1/4 cup spinach leaves
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 42 % Daily Value *
- Total Fat: 5 g 7.19%
- Saturated Fat: 1 g 3.27%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 1 mg 0.04%
- Calcium: 1 mg 0.12%
- Potassium: 7 mg 0.2%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0.19%
- Zinc: 0 mg 0%
- Total Carbohydrate: 0 g %
- Dietary Fiber: 0 g 0.11%
- Sugar: 0 g
- Protein: 0 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 2.34%
- Vitamin C 0.59%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq