| |
| 2 Pounds |
|
Fresh asparagus |
|
| 3/4 Cup |
|
Chives, chopped and divided |
|
| 3 |
|
Navel oranges, peeled and separated |
|
| 14 ounces |
|
Crabmeat* |
|
| 3 Tbs |
|
Orange juice |
|
| |
| 2 Tbs |
|
Sugar |
|
| 2 Tbs |
|
White vinegar |
|
| 1 tsp |
|
Grated orange peel |
|
| ¼ Cup |
|
Dijon mustard |
|
|
|
Salt and pepper to taste |
|
|
|
|
| |
| Boil asparagus in a large pot of salted water until crisp. Remove the tips and 6 inches of the stem and set aside. Dice the remaining stems into bite size rounds. (About a ¼ inch thick.) Transfer pieces to a bowl and mix in ½ cup of chives. Mix in orange slices. Gently mix in crabmeat and season to taste. |
| In a separate, medium bowl, whisk together orange juice, sugar, vinegar and orange peel until all the sugar dissolves. Fold in mustard and whisk further. Season dressing to taste. |
| Divide the asparagus stems onto plates and evenly mound a portion of the crabmeat mixture on top of the spears. Drizzle each plate with the dressing and top with remaining chives. Enjoy! |
|
| |
| Servings: 6 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
152.60 |
|
| Calories From Fat (10%) |
|
14.56 |
|
| Calories From Protein (45%) |
|
69.16 |
|
| Calories From Carbs (45%) |
|
68.87 |
|
| Calories From Alcohol (0%) |
|
0.00 |
|
| |
|
% Daily Value |
| Total Fat 1.69g |
|
3% |
|
| Saturated Fat 0.28g |
|
1% |
|
| Monounsaturated Fat 0.18g |
|
|
|
| Polyunsaturated Fat 0.46g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 58.87mg |
|
20% |
|
| Sodium 801.74mg |
|
33% |
|
| Potassium 676.73mg |
|
19% |
|
| Carbohydrates 18.80g |
|
6% |
|
| Dietary Fiber 3.49g |
|
14% |
|
| Sugar 10.98g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 15.32g |
|
|
|
| Protein 17.66g |
|
35% |
|
| Vitamin A 1251.24IU |
|
25% |
|
| Vitamin C 75.90mg |
|
126% |
|
| Calcium 134.82mg |
|
13% |
|
| Iron 1.90mg |
|
11% |
|
| Vitamin E 1.34IU |
|
13% |
|
| Thiamin 0.20mg |
|
13% |
|
| Riboflavin 0.24mg |
|
14% |
|
| Niacin 2.62mg |
|
13% |
|
| Vitamin B6 0.32mg |
|
16% |
|
| Folate 190.45µg |
|
48% |
|
| Vitamin B12 0.30µg |
|
5% |
|
| Pantothenic Acid 0.64mg |
|
6% |
|
| Phosphorus 250.49mg |
|
25% |
|
| Magnesium 50.57mg |
|
13% |
|
| Zinc 3.58mg |
|
24% |
|
| Copper 0.71mg |
|
35% |
|
| Manganese 0.40mg |
|
20% |
|
| Selenium 23.54µg |
|
34% |
|
| Alcohol 0.00g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 266.21g |
|
|
|
|
|
| |
| Cooking Tips |
| *Lump crabmeat works well. |
| |
|
