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Fresh Asparagus Salad (Liang-Pan-Lu-Sun)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.7257
Energy (kCal)109.15
Carbohydrates (g)5.636
Total fats (g)9.1208
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bend each asparagus stalk back until the tough root end snaps away. | 2. Discard the ends. | 3. Wash the stalks and slice diagonally into bite- sized pieces. | 4. Blanch the pieces in boiling water for 1 minute, drain at once, and run cold water over the asparagus to stop their cooking. | 5. Spread them on a double thickness of paper towels and pat them dry. | 6. In a container large enough to hold the asparagus, combine the remaining ingredients and mix well until the sugar is completely dissolved. | 7. Add the asparagus and toss to coat each piece with the dressing. | 8. Chill slightly--no more than 2-3 hours--before serving. | 9. May be served chilled or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus 1 1/2 - 2 lbs 0.0 0.0 0.0 0.0
    soy sauce 4 teaspoons 11.235999999999999 1.0452 1.7257 0.1208
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    sesame oil 2 teaspoons 79.56 0.0 0.0 9.0

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



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