Baked Potatoes with Asparagus

Preparation:  10 min. Cooking: 60 min. Total: 70 min.
Recipe photo
  • 4 large potatoes
  • 1/2 Lb fresh asparagus , cut into 4 in. lengths
  • 1 1/2 Oz butter
  • 2 3/4 Tbsp flour
  • 1 1/2 Cup milk
  • 1/4 Lb cheddar cheese , grated
  • 3/4 Oz ground almonds , toasted
Preheat oven to 375 ℉. Scrub potatoes well. Pierce skin in several places with a fork or skewer. Place potatoes onto oven shelves and bake about 1 hour or until tender. Place asparagus in a steamer basket over boiling water. Cover pan and steam 10 minutes, or until bright green and tender. Heat butter in a heavy nonstick pan over medium high heat. Stir in flour, and continue stirring over heat until mixture is bubbly. Gradually stir in milk, and continue stirring over heat until mixture boils and thickens. Remove from heat and stir in cheese. Divide asparagus between potatoes, top with cheese sauce and sprinkle with nuts.
Calories
570 Cal
Fat
22 g
Carbs
75 g
Protein
21 g
Fiber
8 g
Sugar
9.6 g
Cholesterol
64 mg
Sodium
1000 mg


Nutrients

Fiber     8 g
Fat     22 g
Sugar     9.6 g
Carbs     75 g
Protein     21 g
Calories     570 Cal

Fats

Fat, Poly     1 g
Fat, Mono     5.8 g
Fat, Sat     14 g
Fat, Trans     0 g
Fat, Percent     35 %

Vitamins

Vitamin, K     39 mcg     33 %
Vitamin, A     1300 IU     44 %
Vitamin, B12     0.7 mcg     29 %
Niacin     5.3 mg     33 %
Riboflavin     0.6 mg     43 %
Vitamin, C     34 mg     37 %
Vitamin, D     48 IU     8 %
Vitamin, B6     1 mg     65 %
Vitamin, E     1.4 mg     9.6 %
Panto, Acid     1.8 mg     36 %
Choline     38 mg     6.9 %
Thiamin     0.4 mg     32 %

Minerals

Calcium     400 mcg     40 %
Phosphorus     500 mg     71 %
Magnesium     110 mg     27 %
Copper     0.5 mcg     54 %
Fluoride     25 mcg     620 %
Zinc     2.9 mg     26 %
Cholesterol     64 mg     1 %
Sodium     1000 mg     69 %
Selenium     15 mcg     27 %
Manganese     0.8 mg     11 %
Potassium     1900 mg     41 %
Iron     4.3 mg     54 %