Try this Narsais Asparagus Sauce recipe, or contribute your own.
Suggest a better descriptionCITRUS: 1 lemon: grate the peel, zest only; squeeze for juice. 2 oranges: grated zest; peel and finely dice the sections. Mix all ingredients together and use over a bunch of asparagus to feed 4 to 6. Hanneman (5/7/98). See Also: Narsais Kitchen c/o KCBS (1997: SF/Berkeley) http://www.kcbs.com/narsai/ Recipe by: Chef Narsai David, San Francisco Posted to MC-Recipe Digest by Kitpath
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 120 | ||
Calories from Fat: 102 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 81.7mg | 2 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 4.1g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 120
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