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Spring Vegetable Platter

New.Wife's picture
Ingredients
  Frozen asparagus spears 30 (3 Package, 10 Ounce Each)
  Yellow squash 4 Medium, trimmed and sliced
  Butter/Margarine 4 Tablespoon (1/2 Stick)
  Crumbled basil 1⁄2 Teaspoon
  Seasoned salt 1⁄2 Teaspoon
  Seasoned pepper 1⁄4 Teaspoon
  Sliced water chestnuts 2 Tablespoon, silvered
Directions

MAKING
1. Take a large frying pan and cook the asparagus. Drain and keep it aside.
2. In a large saucepan, cook squash in boiling salted water for 10 minutes or until soft. Drain.
3. Take a small frying pan and melt butter or margarine with basil. Season with salt, pepper and water chestnuts.

SERVING
4. Take a large serving bowl and arrange the asparagus right in the center.
5. Add squash at either end. Drizzle evenly with the butter mixture.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Simmering
Interest: 
Spring, Healthy
Ingredient: 
Vegetable
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes
Servings: 
8

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Your rating: None
3.9375
Average: 3.9 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 180 Calories from Fat 54

% Daily Value*

Total Fat 7 g11.5%

Saturated Fat 3.9 g19.3%

Trans Fat 0 g

Cholesterol 16.1 mg5.4%

Sodium 278.1 mg11.6%

Total Carbohydrates 23 g7.6%

Dietary Fiber 7.5 g29.8%

Sugars 14.6 g

Protein 9 g18.6%

Vitamin A 14.2% Vitamin C 3.7%

Calcium 3.8% Iron 6.4%

*Based on a 2000 Calorie diet

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Spring Vegetable Platter Recipe