"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Health, Nutrition and Special Diets
Click Here to Login
Thread Tools Display Modes
Old 06-23-2002, 12:16 AM   #1
Senior Cook
Filus59602's Avatar
Join Date: Jun 2002
Location: Montana, USA
Posts: 256
French-Fried Asparagus ...with exchanges

Yield: 6 servings.

1 pound fresh asparagus

2 tablespoons margarine

3 tablespoons all-purpose flour

1 cup skim milk

1 cup grated Parmesan cheese

Egg substitute equivalent to 3 eggs
1 1/2 cups fine dry breadcrumbs

Vegetable oil

Snap off tough ends of asparagus. Remove the scales from the stalks with a knife or vegetable peeler, if desired. Cook asparagus, covered, in boiling water 6 to 8 minutes or until crisp-tender; drain. Melt margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt. Dip each asparagus spear in white sauce, dredge in Parmesan, dip in egg substitute, and coat with breadcrumbs. Fry in hot oil (375 degrees F.) until golden brown. Drain on paper towels.

Per Serving: 291 Calories; 8g Fat (40.1% calories from fat); 15g Protein; 29g Carbohydrate; 2g Dietary Fiber; 1.5 mg Cholesterol; 550 mg Sodium. ++++ Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

Filus59602 is offline   Reply With Quote
Old 06-24-2002, 02:37 PM   #2
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I AM having this as part of my dinner tonight - OMG, this sounds heavenly!!!!!:D

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
History of sauces Leaf Storm Sauces 6 09-27-2014 10:14 AM
Asparagus Lasagna kansasgirl Vegetables 2 11-06-2004 02:37 PM
Asparagus Lasagna kansasgirl Pasta, Rice, Beans, Grains... 9 11-03-2004 07:07 PM
Grilled Salmon w/grilled asparagus over fettuccini kitchenelf Fish & Seafood 0 04-02-2003 11:11 PM
Southern Fried Chicken Chef Brian Chicken, Turkey & other Fowl 0 05-10-2002 10:26 AM

All times are GMT -5. The time now is 09:59 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.