Try this Fresh Asparagus Salad recipe, or contribute your own.
Suggest a better descriptionCut the fibrous root end off the asparagus and peel the lower portion of the stem. Bring a large pot of salted water to a rolling bowl. Add the asparagus and cook for about 2 minutes, or until just tender. Drain in a colander and rinse with cold water until the asparagus is cooled. To make the vinaigrette, mix together the balsamic vinegar, Dijon mustard and shallots. While whisking slowly, add the olive oil and season with the parsley, salt and pepper. Place the asparagus on a plate and sprinkle with the roasted red peppers, capers, pine nuts and Parmesan cheese. Drizzle the vinaigrette over the asparagus and serve. makes 4-6 servings. MC formatting by bobbi744@sojourn.com Recipe by: Lansing State Journal, Associated Press Recipe Posted to MC-Recipe Digest by Roberta Banghart
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 133 | ||
Calories from Fat: 84 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 12.5mg | 4 % | |
Sodium 234.2mg | 8 % | |
Potassium 251.6mg | 7 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 3.3g | ||
Protein 8g | 11 % | |
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: 133
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