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Ingredientes
- 2 can (15-ounce) asparagus tips
- 2 can (15-ounce) artichoke hearts
- 1 sm Onion, minced
- 1 x Clove garlic, crushed
- 3 Tbsp. Butter
- 1 c. Chicken broth
- 3 Tbsp. Lemon juice
- 1 1/2 tsp Salt
- 1 jar (4-ounce) pimiento
Direcciones
- Drain vegetables. In a 2-qt casserole, layer asparagus and artichokes.
- Saute/fry onion and garlic in butter; add in chicken broth, lemon juice and salt.
- Pour over vegetables. Decorate top with pimiento. Heat at 350 till warm throughout and bubbling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 6 servings | |
| Calories 60 | |
| Calories from Fat 51 | 85% |
| Total Fat 5.81g | 7% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 685mg | 29% |
| Potassium 60mg | 2% |
| Total Carbs 1.94g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.64g | 0% |
| Protein 0.63g | 1% |
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