Piquant Green Sauce For Cold Asparagus Recipe

Summary

Preparation Time15 MinDifficulty LevelEasy
Health IndexHealthyServings8
CuisineCourse
VegetarianMain Ingredient
Interest Group

Ingredients

 Olive oil3⁄4 Cup (12 tbs)
 Parsley sprig2 Cup (32 tbs)
 Hard cooked egg1 , chopped
 Capers2 Tablespoon, drained
 Onion1 Tablespoon, minced
 Garlic1 Clove (5 gm), minced
 Anchovies/1 tablespoon anchovy paste2 , chopped
 Chopped fresh basil/Basil - 1 teaspoon ,dried2 Tablespoon
 Salt1 Teaspoon
 Freshly ground pepper1⁄4 Teaspoon
 Lemons2 , freshly squeezed
 Asparagus3 Pound, cooked

Nutrition Facts

Serving size

Calories 245 Calories from Fat 192

% Daily Value*

Total Fat 22 g33.4%

Saturated Fat 3.2 g16%

Trans Fat 0 g

Cholesterol 34 mg

Sodium 301 mg12.5%

Total Carbohydrates 10 g3.4%

Dietary Fiber 4.9 g19.6%

Sugars 3.5 g

Protein 7 g13.7%

Vitamin A 55.9% Vitamin C 69.7%

Calcium 10.6% Iron 29.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a blender top, mix together all the ingredients leaving asparagus.
2) Process to a puree.

SERVING
3) Ladle the sauce portioned into 6 individual little bowls (such as little white souffle bowls) and refrigerate.
At serving time, portion the asparagus into 6 servings and place each on a plate.
Set the bowls with the sauce on the plate to serve as a dip.
Quantcast