Once Upon a Chef · by Jennifer Segal★ 5.0 (81)
Sautéed Asparagus and Peas
NUTRITION · PER SERVING15M COOK
CAL 5%·PRO 7%
CARBS 10G40% OF CAL
3G FIBER1G ADDED4G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 6G52% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh asparagus and peas sautéed with butter and shallots, finished with a touch of honey. A simple, elegant spring side dish that celebrates what grows together.
sideamerican🥄 saucepangluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons unsalted butter
- ¼ cup minced shallots, from 1 to 2 shallots
- 1 bunch thin asparagus spears, (ends trimmed, cut into 1½-in (4-cm) pieces on a diagonal)
- 1 cup thawed frozen peas
- Salt
- Freshly ground black pepper
- 1 teaspoon honey
At a glance
PER SERVING · TIME 15M
CAL 5%·PRO 7%
CARBS 10G40% OF CAL
3G FIBER1G ADDED4G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 6G52% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 427mg
- Total sugar
- 5g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 224mg
- Calcium
- 30mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 427MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.