Savory Italian Asparagus

1. Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cover and cook in small amount of boiling water 4 minutes or until crisp-tender. Drain; arrange on serving platter and keep warm.

2. Combine tomato and next 4 ingredients in a small bowl; stir well. Spoon tomato mixture over asparagus; sprinkle with cheese. Serve.

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Nutrient	Quantity
Total fats	1.0299 g
Protein	12.5578 g
Carbohydrates	24.7008 g
Energy	129.5857 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0556 g
Water	550.5773 g
Aspartic acid	2.4757 g
Calcium, Ca	157.7438 mg
Lutein + zeaxanthin	3478.4337 g
Fiber, total dietary	11.3573 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	2882.3365 g
Niacin	5.2239 mg
Vitamin A, RAE	249.7804 g
Arginine	0.4401 g
Riboflavin	0.6695 mg
Tocopherol, beta	0.0123 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	1.5923 g
Sodium, Na	55.4529 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0053 g
Total lipid (fat)	1.0299 g
Manganese, Mn	0.9195 mg
Fructose	6.4775 g
Proline	0.3467 g
Fatty acids, total saturated 16:0	0.2576 g
Fatty acids, total saturated 8:0	0.0022 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0052 g
Sucrose	1.0637 g
Choline, total	81.9181 mg
Sugars, total	12.2885 g
Serine	0.5144 g
Fatty acids, total saturated 10:0	0.0057 g
Fatty acids, total saturated 18:0	0.0329 g
Vitamin B-6	0.5275 mg
Selenium, Se	11.9556 g
Ash	3.5462 g
Fatty acids, total saturated 18:1 undifferentiated	0.0839 g
Pantothenic acid	1.3745 mg
Phenylalanine	0.3753 g
Copper, Cu	0.9395 mg
Betaine	2.8824 mg
Thiamin	0.6999 mg
Retinol	1.3 g
Methionine	0.1485 g
Iron, Fe	10.3582 mg
Carbohydrate, by difference	24.7008 g
Phosphorus, P	292.4668 mg
Folate, total	259.1417 g
Tocopherol, gamma	0.6052 mg
Fatty acids, total saturated 4:0	0.0054 g
Lycopene	3164.8475 g
Alanine	0.5572 g
Cholesterol	0.6667 mg
Valine	0.5463 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	0.2918 g
Glycine	0.4471 g
Carotene, alpha	165.1129 g
Glucose (dextrose)	4.6858 g
Fatty acids, total saturated 14:0	0.0175 g
Zinc, Zn	2.7911 mg
Isoleucine	0.3643 g
Tocopherol, delta	0.0012 mg
Fatty acids, total saturated 12:0	0.0057 g
Fatty acids, total polyunsaturated	0.3479 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.6156 g
Tocotrienol, alpha	0.0147 mg
Vitamin A, IU	4947.2356 IU
Folate, DFE	259.1417 g
Tryptophan	0.1305 g
Vitamin C, total ascorbic acid	44.0232 mg
Phytosterols	117.9905 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	0.2549 g
Vitamin B-12	0.0367 g
Vitamin K (phylloquinone)	218.4287 g
Fatty acids, total saturated	0.3363 g
Histidine	0.2402 g
Fatty acids, total monounsaturated	0.092 g
Threonine	0.4155 g
Folate, food	259.1417 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)	5.8421 mg
Magnesium, Mg	81.2754 mg
Lysine	0.5063 g
Potassium, K	1252.8526 mg
Cystine	0.1522 g
Fluoride, F	2.9273 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Asparagus	1 lb	90.7186	17.5994	0.5443
Parmesan cheese	2 teaspoons	12.3333	1.3333	0.1667
Tomato	1	22.14	4.7847	0.246
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