Italian Asparagus

1. Snap off tough ends of asparagus.

2. Remove scales from stalks with a knife or veggie peeler, if desired.

3. Arrange asparagus in a veggie steamer over boiling water.

4. Cover and steam 4 to 5 minutes or until crisp tender, keep warm.

5. Combine tomato and next 4 ingredients in a small bowl, stir well.

6. To serve, spoon tomato mixture over asparagus, sprinkle with cheese.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	2.7298 g
Protein	92.24 g
Carbohydrates	6.6638 g
Energy	440.3097 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.087 g
Water	472.972 g
Aspartic acid	0.1563 g
Calcium, Ca	582.691 mg
Lutein + zeaxanthin	244.0865 g
Fiber, total dietary	1.6968 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	795.1918 g
Niacin	5.7077 mg
Vitamin A, RAE	208.6904 g
Arginine	0.025 g
Riboflavin	0.7077 mg
Tocopherol, beta	0.0112 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0037 g
Fatty acids, total saturated 20:1	0.0025 g
Glutamic acid	0.4869 g
Sodium, Na	354.0859 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0732 g
Total lipid (fat)	2.7298 g
Manganese, Mn	0.19 mg
Fructose	1.7875 g
Proline	0.023 g
Fatty acids, total saturated 16:0	0.4819 g
Fatty acids, total saturated 8:0	0.0022 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0052 g
Sucrose	0.0204 g
Choline, total	303.2567 mg
Sugars, total	3.4651 g
Serine	0.0307 g
Fatty acids, total saturated 10:0	0.0057 g
Fatty acids, total saturated 18:0	0.1907 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.6497 mg
Selenium, Se	77.6832 g
Ash	6.2992 g
Fatty acids, total saturated 18:1 undifferentiated	0.4114 g
Pantothenic acid	0.1217 mg
Phenylalanine	0.0321 g
Copper, Cu	1.2088 mg
Betaine	0.1496 mg
Thiamin	0.5911 mg
Retinol	137.3003 g
Methionine	0.0072 g
Iron, Fe	6.9676 mg
Carbohydrate, by difference	6.6638 g
Phosphorus, P	869.9004 mg
Folate, total	89.5861 g
Tocopherol, gamma	0.1835 mg
Fatty acids, total saturated 4:0	0.0054 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	2875.385 g
Alanine	0.0326 g
Cholesterol	227.3339 mg
Valine	0.0227 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	0.251 g
Glycine	0.0231 g
Carotene, alpha	112.927 g
Glucose (dextrose)	1.5968 g
Fatty acids, total saturated 14:0	0.0266 g
Zinc, Zn	4.8559 mg
Isoleucine	0.0221 g
Tocopherol, delta	0.0012 mg
Fatty acids, total saturated 12:0	0.0057 g
Fatty acids, total polyunsaturated	0.8825 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.0321 g
Tocotrienol, alpha	0.0136 mg
Vitamin A, IU	1877.6951 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	89.5861 g
Tryptophan	0.0073 g
Vitamin C, total ascorbic acid	17.0808 mg
Phytosterols	8.3407 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Galactose	0.0006 g
Fatty acids, total polyunsaturated 18:1 c	0.005 g
Fatty acids, total saturated 20:0	0.0002 g
Fatty acids, total saturated 6:0	0.0032 g
Tyrosine	0.0174 g
Vitamin B-12	4.57 g
Vitamin K (phylloquinone)	29.2985 g
Fatty acids, total saturated	0.7275 g
Histidine	0.0163 g
Fatty acids, total monounsaturated	0.4874 g
Threonine	0.0315 g
Folate, food	89.5861 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Fatty acids, total polyunsaturated 24:0	0.0002 g
Cryptoxanthin, beta	0.0807 g
Vitamin E (alpha-tocopherol)	2.9224 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	107.2018 mg
Lysine	0.0316 g
Potassium, K	1352.6014 mg
Cystine	0.0106 g
Fluoride, F	2.6685 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Parmesan cheese	2 teaspoons	12.3333	1.3333	0.1667
Tomato	0.75 cup	20.115	4.3471	0.2235
Oregano	0 teaspoon	0.3312	0.0862	0.0054
Pepper	0 teaspoon	0.7216	0.1839	0.0094
Green Onion	2 tablespoons	3.24	0.6888	0.0564
thyme	0 teaspoon	0.101	0.0245	0.0017
asparagus spear	1 lb	403.4676	0	2.2667