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Have you made Cold Asparagus, Chinese Style?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cajun & Creole
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 82
% Daily Value**
Total Fat 7g
11%
Saturated Fat 1g
2%
Unsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 41mg
2%
Total Carbohydrate 4g
1%
Dietary Fiber 2g
8%
Sugars 2g
Protein 2g
Vitamin A  15%Vitamin C  10%
Calcium  2%Iron  13%
Potassium  6%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cold Asparagus, Chinese Style

Date Added: December 06, 2009

Ingredients:

1 1/2 Pounds Asparagus cleaned
2 Tablespoons Peanut Oil or to taste
1 Pinch Salt or to taste
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Directions:

1. Clean the asparagus and leave it whole.

2. Bring a pan of lightly salted water to a boil and add the peanut oil to help keep the color.

3. Blanch the vegetable for about 4 to 5 minutes, then plunge it into very cold water.

4. Drain well and chill. When ready to serve you may dress the asparagus with a sesame oil-based dressing.

5. Hint on cleaning asparagus: Hold the bottom end of the stem in one hand and gently bend the stalk with the other.

6. The stalk will break where it is tender, thus giving you a piece of asparagus that is entirely edible.

7. With a little practice you will know exactly where to break the vegetable.

8. Save the broken-off ends for soups. Slice and add to soup stock, then drain and discard the coarse stalks before serving.

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Dietary Notes:
This recipe is very low-sodium with 40.75mg per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 15% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Asparagus allergies.
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