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Ingredients
- 1 Tablespoons butter
- ½ pound carrots, peeled and cut into 3-inch pieces
- 1 shallot, peeled and sliced
- 3 cloves garlic, minced
- ½ cup dry white wine
- 1 cup vegetable broth
- 2 tablespoons snipped fresh tarragon
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 8 ounces fresh asparagus, trimmed and cut into 2 to 3-inch pieces
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 704g | |
| Calories 342 | |
| Calories from Fat 109 | 32% |
| Total Fat 12.46g | 16% |
| Saturated Fat 7.5g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 2336mg | 97% |
| Potassium 1156mg | 33% |
| Total Carbs 34.97g | 9% |
| Dietary Fiber 8.7g | 29% |
| Sugars 14.85g | 10% |
| Protein 6.1g | 10% |
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