Always check the labels of the products you use.
Method
- 1
Cook. Heat oil in a 30 cm straight-sided sauté pan over a high flame till gently smoking. Tip in asparagus in as close in order to a single layer as possible, add salt and pepper till it tastes right, and cook without moving till gently browned, around 1 1/2 minutes. Shake pan and cook till browned again, 1 1/2 minutes longer. Tip in stock and butter to pan and promptly cover. Carry on cooking till asparagus is completely tender plus stock plus butter have emulsified plus reduced in order to a shiny glaze, 7 to 10 minutes. Top up with a few tablespoons of water if stock completely evaporates plus butter starts in order to burn before asparagus is cooked through. Eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 1.6 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.29 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 157 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 167 kcal |
| Protein | 2.7 g |
| Carbohydrate | 5 g |
| of which sugars | 2.5 g |
| of which free sugars | 0 g |
| Fat | 16.2 g |
| of which saturates | 6.5 g |
| Fibre | 2.4 g |
| Salt | 0.45 g |
Protein per 100 kcal
1.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
