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Artichoke and Asparagus Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.222
Energy (kCal)372.5186
Carbohydrates (g)18.7814
Total fats (g)28.1233
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain and chill artichokes. | 2. Break off tough ends of asparagus and cut into 3 inch pieces. Cook in lightly salted water until bright green and tender. Be careful not to overcook. | 3. Remove asparagus from the water reserving 2 tablespoons of asparagus water. Drain asparagus well on paper towel and chill. | 4. Right before serving. Whip cream and fold in mayo. Add chilled asparagus water to taste. | 5. Chop egg and add to cream mixture. Pour dressing over asparagus. Add artichoke hearts and mix gently. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    artichoke heart 1 jar marinated - - - -
    asparagus 1 90.7186 17.5994 9.979 0.5443
    salt water - - - -
    egg 1 boiled 71.5 0.36 6.28 4.755
    heavy cream 1/4 102.0 0.8220000000000001 0.852 10.824000000000002
    mayonnaise 2 tablespoons 108.3 0.0 0.111 12.0

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



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