• prep: 30 min
  • cook: 0 hr
  • total: 30 min
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  • servings:
  • Summary

    No need to toss out the tough ends of asparagus--use them to make a quick stock for an extra shot of flavor.

    Ingredients

    • Coarse salt and freshly ground black pepper
    • 2 bunches asparagus (about 2 pounds), trimmed and cut into 1 inch pieces, trimmings and 20 tips reserved
    • 2 tablespoons extra-virgin olive oil, plus more for drizzling
    • 1/2 large shallot, sliced crosswise, plus 1/2 large shallot
    • 1/2 large clove garlic, finely chopped, plus 1/2 large clove garlic
    • 1 medium Yukon gold or Russet potato (about 8 ounces), peeled and diced (about 1 cup)
    • 1/2 cup heavy cream

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 236 % Daily Value *
    • Total Fat: 19 g 28.77%
    • Saturated Fat: 8 g 41.2%
    • Trans Fat: 0 g %
    • Cholesterol: 34 mg 11.3%
    • Sodium: 15 mg 0.64%
    • Calcium: 142 mg 14.2%
    • Potassium: 398 mg 11.37%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 14.85%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 19 g %
    • Dietary Fiber: 7 g 27.93%
    • Sugar: 1 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 11.9%
    • Vitamin C 0.63%
    • Vitamin D 4.73%
    • * 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 - Fat4
    • Exchange - Fruit1
    • 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

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