Try this Asparagus with Strawberry Vinaigrette recipe, or contribute your own.
Suggest a better descriptionTrim asparagus and cut each stalk in thirds. Steam until tender but still crisp. (Thin young stalks took 5 minutes.) Plunge in ice water; drain. Wash strawberries, then hull. Cut strawberries in half; combine with asparagus. Combine dressing ingredients; toss asparagus and strawberries gently with dressing. Chill well before serving. The authors write: "What could be simpler - or more delicious - than springs first asparagus combined with springs first strawberries?" My notes: Good, and simple. Tried 02/22/92. From _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg. 252. From Movable Feast restaurant/5504 Connecticut Ave., N.W./Washington, D.C. 20015. (202)966-1657. Typed for you by Cathy Harned.
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 220 | ||
Calories from Fat: 184 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.8mg | 0 % | |
Potassium 382.2mg | 10 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 4.1g | ||
Protein 4.2g | 6 % | |
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: 220
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