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Tarragon Spring Vegetables Recipe
Nutrition
Cal/Serving: 86Daily Value: 4%
Servings: 4
| Fat | 3g | 5% |
| Saturated | 2g | 9% |
| Trans | 0g | 0% |
| Carbs | 11g | 4% |
| Fiber | 5g | 19% |
| Sugars | 5g | 0% |
| Protein | 5g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 297mg | 12% |
| Calcium | 57mg | 6% |
| Magnesium | 35mg | 9% |
| Potassium | 388mg | 11% |
| Iron | 4mg | 21% |
| Zinc | 1mg | 7% |
| Vitamin A | 1672IU | 33% |
| Vitamin C | 44mg | 74% |
| Thiamin (B1) | 0mg | 19% |
| Riboflavin (B2) | 0mg | 13% |
| Niacin (B3) | 2mg | 9% |
| Vitamin B6 | 0mg | 11% |
| Folic Acid (B9) | 93µg | 23% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 8% |
| Vitamin K | 75µg | 94% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 2 cups frozen sugar snap peas
- 1/2 cup frozen green peas
- 1 tablespoon butter
- 1 tablespoon finely chopped shallots
- 1 tablespoon chopped fresh tarragon
- 2 teaspoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon grated lemon rind
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 4 servings |
