| 2# of asparagus spears (about 24) |
1/2 oz |
$3.99 per 8 ounces
|
$0.25 |
| 1 Tbs tarragon, coarsely chopped |
3/4 teaspoon |
$1.97 per 2 ounces
|
$0.02 |
| 1 ½ # of salmon, center cut, of course |
3/8 oz |
$6.99 per pound
|
$0.16 |
| 1/8 tsp of freshly ground black pepper |
0.03 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 4 asparagus spears (from above) |
1 asparagus |
$3.99 per 8 ounces
|
$0.28 |
| ¼ cup water |
1 tablespoon |
n/a
|
|
| 2 Tbs extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1 teaspoon Dijon mustard, large grain |
1/4 teaspoon |
$2.69 per 8 ounces
|
$0.01 |
| 1 Tbs fresh lemon juice |
3/4 teaspoon |
$2.19 per 15 fluid ounces
|
$0.02 |
| 1/8th tsp of granulated sugar |
0.03 th |
$2.00 per 2 ounces
|
$0.06 |
| Total per Serving |
$0.90 |
| Total Recipe |
$3.60 |
Suggestions?