1. Peel the asparagus stalks, cut off the ends and steam about 6 minutes or until tender. Allow to cool in an ice bath.
2. Melt the butter in a skillet over medium heat and add the chopped nuts. Toast for a few minutes until golden brown and fragrant.
3. Divide the salad between four plates. Combine the orange juice and wine vinegar in a bowl and drizzle in the olive oil, whisking, until combined. Add sugar, salt and pepper to taste.
4. Cut the asparagus stalks in half and arrange on the salad. Pour dressing onto each plate. Sprinkle with toasted nuts.
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|Serving Size: 1 Serving (98g)|
|Recipe Makes: 4|
|Calories from Fat: 170 (89%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 2.5mg||1 %|
|Sodium 52.8mg||2 %|
|Potassium 177.9mg||5 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 2.6g|
|Protein 2.1g||3 %|
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Calories per serving: 190
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