Try this Chargrilled Asparagus Salad with Olive Tapenade recipe, or contribute your own.
Suggest a better descriptionLower the asparagus spears into a large saucepan af boiling salted water and leave for 1 minute. Remove and plunge them into cold water to refresh them. Drain and place in a bowl. Pour in the lemon oil and marinate the asparagus spears for a minimum of half an hour and a maximum of 24 hours. Place the leaves in a bowl. Remove the asparagus apears from the marinade and trim, if necessary, adding the trimmings to the salad leaves. Heat a griddle pan over a high heat until it is very hot, then cook the asparagus spears on it for 1 minute, turning once halfway through cooking. Season with salt. If you are having it add the parmesan to the bowl with the salad leaves and toss together. Divide equally between 4 serving plates and drizzle with th e remaining lemon oil. Serve the hot asparagus with olive tapanade and freshly milled black pepper. Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (4g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3mg | 0 % | |
Potassium 20.9mg | 1 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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