Nutritional Info

Nutrition Facts

Serving Size 1 (1g)

Calories 3
Calories from Fat 0 (9%)
Amount Per Serving %DIV
Total Fat 0g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 6.4mg 0%
Potassium 1.1mg 0%
Total Carbohydrate 0.5g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0.1g 0%

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Recipe Description
These tender potatoes and fresh asparagus pair beautifully with steaks and brightly colored tomato salad.
Prep time
15 min
Cook time
10 min
Ready In
25 min


Serves Tool

Serves To:USMetric
1 Teaspoon(t)  green parsley, chopped
1 Teaspoon(t)  dill leaves
1 Tablespoon(T)  butter, melted
2 Tablespoon(T)  bread crumbs
3 Tablespoon(T)  cheese, grated
1 Cup(c)  bechamel sauce
1 Pound(lb)  cooked asparagus
4   large boiled potatoes, sliced


Place half of the sliced potatoes in a baking dish. Cover with cut up asparagus, cover with the rest of the potatoes. Pour the sauce over. Sprinkle with cheese, bread crumbs, and butter. Bake in a hot 450 degree F oven for 10 minutes. Sprinkle with dill and parsley before serving.

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