Asparagus with Mayonnaise
アスパラのマヨネーズ添え
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is about as simple as a side dish gets: asparagus boiled until tender, cooled, and served with a small dollop of mayonnaise for dipping. Peeling the tough lower third of each spear makes it soft enough for little mouths, and cutting it on the diagonal gives pieces that are easy to pick up. In preschool kitchens we use Mayodore, an egg-free mayonnaise-style dressing - at home, regular mayonnaise works just as well if egg is not a concern.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 30 gasparagus
Seasonings
- 2.3 gegg-free mayonnaise (Mayodore)A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
About the Japanese ingredients in this recipe
- egg-free mayonnaise (Mayodore) (マヨドレ)
- A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
Directions
- 1
Peel the tough lower third of the asparagus spears, cut them diagonally into pieces about 4 cm long, and boil until tender. Rinse under running water to cool.
- 2
Arrange on plates and serve with the mayonnaise (egg-free Mayodore) on the side.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 18 kcal | 36 kcal | 18 kcal |
| Protein | 0.8 g | 1.5 g | 0.8 g |
| Fat | 1.4 g | 2.7 g | 1.4 g |
| Carbohydrates | 1.4 g | 2.7 g | 1.4 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 6 mg | 12 mg | 6 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 81 mg | 162 mg | 81 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 18 kcal | 0.8 g | 1.4 g | 1.4 g | 0.6 g | 0 g | 6 mg | 0.2 mg | 81 mg |
| 1 adult serving | 36 kcal | 1.5 g | 2.7 g | 2.7 g | 1.2 g | 0 g | 12 mg | 0.3 mg | 162 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
