Asparagus And Tomato Jaffles

1. Plug in sandwich maker to heat up.

2. Slice one side of each piece of toast with butter and stick together.

3. Spread top slice of bread with Dijon mustard. Now would be the time to layer ham if you want it. Tomato and asparagus, sprinkle pepper and parsley on top. Top with cheese.

4. Slice with ingredients should go on first, then other slice with the butter sides facing the sandwich maker plates.

5. Cook until bread is golden and cheese is melted.

6. Serve immediately.

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Nutrient	Quantity
Total fats	1.4939 g
Protein	11.6997 g
Carbohydrates	0.8486 g
Energy	65.4611 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0191 g
Water	44.7311 g
Aspartic acid	0.0459 g
Calcium, Ca	78.8559 mg
Lutein + zeaxanthin	9.9943 g
Fiber, total dietary	0.3104 g
Carotene, beta	8.7881 g
Niacin	0.7768 mg
Vitamin A, RAE	17.8104 g
Arginine	0.0671 g
Riboflavin	0.0984 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0004 g
Fatty acids, total saturated 20:1	0.0017 g
Glutamic acid	0.1038 g
Sodium, Na	40.5283 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0123 g
Total lipid (fat)	1.4939 g
Manganese, Mn	0.0733 mg
Fructose	0.0007 g
Proline	0.0247 g
Fatty acids, total saturated 16:0	0.1599 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	0.0001 g
Choline, total	36.8858 mg
Sugars, total	0.0031 g
Serine	0.0257 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.0713 g
Fatty acids, total saturated 20:4 undifferentiated	0.0295 g
Vitamin B-6	0.0726 mg
Selenium, Se	9.5343 g
Ash	0.8213 g
Fatty acids, total saturated 18:1 undifferentiated	0.4911 g
Pantothenic acid	0.022 mg
Phenylalanine	0.0251 g
Copper, Cu	0.1861 mg
Betaine	0.0256 mg
Thiamin	0.1005 mg
Retinol	17 g
Methionine	0.0151 g
Iron, Fe	0.8937 mg
Carbohydrate, by difference	0.8486 g
Phosphorus, P	121.3448 mg
Folate, total	11.2364 g
Tocopherol, gamma	0.0197 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.013 g
Lycopene	0.0575 g
Alanine	0.0254 g
Cholesterol	28.3333 mg
Valine	0.0268 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	0.5373 g
Glycine	0.032 g
Carotene, alpha	0.0345 g
Glucose (dextrose)	0.0007 g
Fatty acids, total saturated 14:0	0.0042 g
Zinc, Zn	0.6878 mg
Isoleucine	0.0204 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	0.6254 g
Leucine	0.0373 g
Tocotrienol, alpha	0.0024 mg
Vitamin A, IU	73.0768 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	11.2364 g
Tryptophan	0.0101 g
Vitamin C, total ascorbic acid	0.2078 mg
Phytosterols	0.2723 mg
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0019 g
Tyrosine	0.0201 g
Vitamin B-12	0.5667 g
Vitamin K (phylloquinone)	3.0898 g
Fatty acids, total saturated	0.2442 g
Histidine	0.0137 g
Fatty acids, total monounsaturated	0.5057 g
Threonine	0.0194 g
Folate, food	11.2364 g
Cryptoxanthin, beta	0.0719 g
Vitamin E (alpha-tocopherol)	0.2875 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0187 g
Magnesium, Mg	14.303 mg
Lysine	0.0153 g
Potassium, K	145.3698 mg
Cystine	0.0094 g
Fluoride, F	0.0983 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.5 teaspoon	14.25	0.6548	1.2
Tomato	2 slices	0	0	0
Parsley	0 teaspoon	0.0562	0.0099	0.0012
Cheese	1 slice	0	0	0
Ham	1 slice	0	0	0
Pepper	0 teaspoon	0.7216	0.1839	0.0094
dijon mustard	0 teaspoon	50.4333	0	0.2833
asparagus spear	2	50.4333	0	0.2833
wheat bread	2 slices	0	0	0