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Roasted Asparagus Sprinkled With Feta, Olive Oil and Dill

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.6462
Energy (kCal)380.715
Carbohydrates (g)38.6431
Total fats (g)17.065
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 220C (500F). | 2. Toss the asparagus with 2 tablespoons olive oil, salt, and pepper. | 3. Place in a large shallow baking pan in one layer and roast until tender, abut 10-15 minutes. | 4. Shake the pan once about halfway through roasting, to keep the asparagus from burning. | 5. Remove and transfer to a serving plate. | 6. Whisk together the remaining olive oil and lemon juice. | 7. Pour over the asparagus, sprinkle the pink peppercorns, feta, and dill on top, and serve, garnished if desired with a wedge of lemon. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus 2 trimmed 181.4372 35.1988 19.9581 1.0886
    extra virgin olive oil 3 tablespoons - - - -
    salt - - - -
    black pepper - - - -
    pink peppercorn 1/2 teaspoon crushed - - - -
    dill 2 teaspoons snipped 0.1595 0.026000000000000002 0.0128 0.0042
    feta 1/2 cup crumbled 198.0 3.0675 10.6575 15.96
    lemon juice 1 teaspoon strained 1.1183 0.3508 0.0178 0.0122

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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