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Asparagus With Truffle Oil Vinaigrette

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.9834
Energy (kCal)90.9982
Carbohydrates (g)17.6871
Total fats (g)0.5473
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Vinaigrette:. | 2. In a small bowl, whisk together all ingredients; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using. | 3. Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. | 4. Remove from heat and refresh under cold water; drain well. | 5. Toss asparagus with enough vinaigrette to lightly coat. | 6. Arrange asparagus on serving platter or individual serving plates. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus 1 washed trimmed 90.7186 17.5994 9.979 0.5443
    white truffle oil 2 tablespoons - - - -
    extra virgin olive oil 1 1/2 1/2 - - - -
    white wine vinegar 1 tablespoon - - - -
    lemon juice 1/4 teaspoon squeezed 0.2796 0.0877 0.0044 0.003
    salt 1/2 teaspoon coarse - - - -
    black pepper - - - -

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



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