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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. asparagus (OR one 10-oz package frozen cut asparagus)
- 1/2 cup carrots (thinly sliced)
- 1/2 cup red bell pepper (coarsely copped)
- 1 green onion (sliced)
- 2 Tbsp. butter (melted)
- 2 tsp. dijon style mustard
- 1/2 tsp. dried thyme (OR basil, crushed)
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Directions
- If using fresh asparagus, snap off woody bases; discard bases. Cut spears into bite-size pieces. Cook fresh asparagus, carrot, bell pepper and green onion in saucepan in small amount of boiling water about 5 minutes or just until tender. (If using frozen asparagus, cook vegetables according to asparagus package directions.) Meanwhile, combine butter, mustard and thyme or basil in small bowl. Drain vegetables; toss with butter mixture.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium55mg2% |
| Potassium330mg9% |
| Protein3g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A80% |
| Vitamin C50% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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