13 Ingredients
  • 8 ounces asparagus, ends trimmed, spears cut into 1-inch pieces
  • 2 pounds red thin-skinned potatoes, cut into 3/4-inch-thick chunks
  • 2 strips thick-cut bacon, chopped
  • 2/3 cup chopped shallots
  • 2 teaspoons finely chopped fresh rosemary
  • 5 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 2 tablespoons plain yogurt
  • 1 1/2 tablespoons coarse-grain mustard
  • Salt and pepper
  • 1 can (14 oz.) artichoke hearts, drained and cut into quarters
  • 2 tablespoons capers, drained
  • Rosemary sprigs (optional)
Nutrition
237
12% daily value
8 servings
                                       
                                            balanced, high-​fiber, low-​sugar, gluten-​free
     

Fat

18% 12

Saturated

11% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

10% 29

Carbs (net)

- 23

Fiber

26% 7

Sugars

- 3

Sugars, added

- 0

Protein

12% 6

Cholesterol

2% 5

Sodium

23% 541

Calcium

6% 59

Magnesium

16% 67

Potassium

17% 799

Iron

14% 3

Zinc

8% 1

Phosphorus

22% 151

Vitamin A

2% 14

Vitamin C

34% 31

Thiamin (B1)

17% 0

Riboflavin (B2)

10% 0

Niacin (B3)

15% 2

Vitamin B6

38% 0

Folate equivalent (total)

18% 72

Folate (food)

- 72

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

11% 2

Vitamin K

23% 28
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