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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 1 tbsp butter (marg) in a skillet and saute the pecans until lightly browned. | 2. Remove from skillet and drain on a paper towel. | 3. Add remaining buter to the pan, saute the asparagus spears over medium heat for 2 minutes, add orange juice and wine to the pan, cover and steam for 3 minutes or until the asparagus is crisp tender (do not overcook). | 4. Add peas cook 1 minute. | 5. Stir in the mushrooms and just heat through. | 6. Arrange the lettuce leaves on 4 plates. | 7. Let asparagus and veggies cool to room temp and then divide among the lettuce. | 8. Garnish with zest, Pecans and an orange wedge. | 9. Squeeze the orange juice from the wedges over the salad when serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange juice	1/4	cup		27.9	6.4479999999999995	0.434	0.124
white wine	3	tablespoons		-	-	-	-
salt pepper				37.825	0.0	8.415	0.2125
butter	2	tablespoons		171.0	7.857	5.343	14.4
pecan	1/3	cup	chopped	95.4489	17.887999999999998	1.9644	2.0107
asparagus	3/4		washed snapped	68.0389	13.1996	7.4843	0.4082
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098
cremini mushroom	1 1/2	1/2	sliced	37.825	0.0	8.415	0.2125
boston lettuce	1		separated	7.15	1.2265	0.7425	0.121
orange	1		cut	1.7625	0.4406	0.0352	0.0045

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