Vinaigrette Asparagus
Servings: 8
Calories: 58kcal
- 1 garlic clove
- 2 lbs fresh asparagus
- 1 tbsp olive oil
- 1/4 cup red wine vinaigrette dressing
- 1/2 tsp black pepper
Mince the garlic; cut the asparagus into 2" pieces.
Heat the oil in a skillet, add the garlic and sauté for 1 minute.
Add the asparagus pieces; stir to mix.
Add the red wine vinaigrette dressing and pepper. Stir and heat an additional minute.
Remove from the heat and serve.
Calories: 58kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Cholesterol: 0mg | Sodium: 70mg | Potassium: 154mg | Fiber: 2g | Calcium: 19mg | Phosphorus: 51mg
Asparagus Crepe Rolls
Course: Breakfast, Brunch
Servings: 4
Calories: 305kcal
- 12 asparagus spears
- 4 oz cream cheese
- 1 bundle parsley
- 1 tsp lemon juice
- 1/2 tsp black pepper
- 1/3 cup all-purpose flour
- 1/2 cup water
- 1/4 cup cream
- 1 egg
- 2 egg whites
- 4 tbsp butter
Steam the asparagus for 6 to 8 minutes.
Puree cream cheese with parsley, lemon juice and spices, to make a green cream sauce. Season to taste. Set aside.
To make crepes combine the flour, water, egg, egg white and 2 tablespoons melted butter; whisk to make a smooth batter.
Melt 1/2 tablespoon butter in a pan (8 to 10-inch crepe or sauté pan). Add 1/3 cup crepe batter and turn pan to spread batter. Cook until bubbly and edges begin to brown. Turn and cook briefly on the other side. Cool on a plate. Repeat with remaining butter and batter to make 4 crepes.
Spread crepes with cream cheese filling. Distribute the asparagus spears evenly at end of each crepe and firmly roll up into rolls.
Wrap in foil and let cool in refrigerator for one hour. Cut chilled crepes into 3-4 pieces with a sharp knife before serving.
Serving: 1crepe | Calories: 305kcal | Carbohydrates: 16g | Protein: 10g | Fat: 24g | Cholesterol: 114mg | Sodium: 247mg | Potassium: 357mg | Fiber: 3g | Calcium: 96mg | Phosphorus: 142mg
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