Try this Springtime Asparagus Salad recipe, or contribute your own.
Suggest a better description1. Steam the asparagus spears for 5 minutes. Drain well and place in a serving dish. 2. In a bowl, whisk together the oil, vinegar, Dijon, garlic, salt, pepper, Worcestershire, Tabasco, onion, parsley, and Parmesan. Stir in the pine nuts. 3. Pour the vinaigrette over the asparagus. Cover and let marinate in the refrigerator 6 to 8 hours or overnight. Serve chilled with the marinade spooned over the spears. 6 portions * I always peel asparagus, as the stalk can be quite tough, especially on mature asparagus. If you purchase the pencil thin asparagus, it is not necessary to peel them, as they are generally quite tender. HOW TO TOAST NUTS Spread nuts out on a cookie sheet and bake in a 350F degree oven for 5 to 10 minutes until golden. Different sizes and types of nuts toast at varying times; the smaller the nut, the faster it browns, so you have to keep a watchful eye on the oven. Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 61 | ||
Calories from Fat: 47 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 80.3mg | 3 % | |
Potassium 59.3mg | 2 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.5g | ||
Protein 1.1g | 2 % | |
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: 61
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