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Asparagus Spears Simmered in Cream

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)143.1916
Energy (kCal)876.55
Carbohydrates (g)15.2246
Total fats (g)25.0299
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the asparagus spears until barely tender. | 2. Mince the shallots (or scallions), and the parsley. | 3. Leave the asparagus spears whole, or cut them into 3/4" lengths, depending on your menu. | 4. Choose a frying pan that will hold the asparagus easily. | 5. Cook the shallots or scallions in butter for 2 minutes without browning. | 6. Add the asparagus, salt and pepper lightly, and toss (or turn) in the butter and seasoning. | 7. Add the cream and simmer slowly, basting the asparagus frequently, until the cream has reduced and thickened-- about 8 to 10 minutes. | 8. Taste carefully for seasoning, adding drops of lemon juice if and as you think they are necessary. | 9. (If done in advance, simmer only a few minutes with the cream and finish just before serving). | 10. Fold the minced parsley into the sauce, baste the asparagus to enrobe it, and turn out onto a hot platter. | 11. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus spear 24 peeled 605.2 0.0 134.64 3.4
    shallot 2 tablespoons minced 14.4 3.36 0.5 0.02
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    salt - - - -
    pepper - - - -
    creme fraiche 1 cup 605.2 0.0 134.64 3.4
    lemon juice 1 dash - - - -
    parsley 1 teaspoon minced 0.45 0.0791 0.0371 0.0099

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



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