Original recipe yields 4 servings
To remove woody ends, grab stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough.
123 calories; protein 3.3g 7% DV; carbohydrates 5.2g 2% DV; fat 10.8g 17% DV; cholesterol 1.7mg 1% DV; sodium 471.4mg 19% DV. Full Nutrition