1. Bring a large pot of salted water to a rolling boil. Add the asparagus and cook until bright green and tender but still with a bit of bite, about 3 minutes. Drain in a colander and run under cold water until cool. Drain and dry in a salad spinner.
2. Transfer the asparagus to a large serving bowl and season with salt and pepper. Add the almonds, shallots, and half of the dressing and toss to coat. Sprinkle with the goat cheese and serve immediately, passing extra dressing at the table.
From Emma Jaeger
I have also made this with broccoli and it was equally good!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (221g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 160 (66%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 22.4mg||7 %|
|Sodium 188mg||6 %|
|Potassium 534.6mg||14 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 5.9g|
|Protein 13.8g||20 %|
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Calories per serving: 244
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