For a dairy-free alternative, substitute marinated white onion in for the cheese.
Slice onion thickly, place in single layer in a shallow glass baking dish. Whisk together all marinade ingredients, except mustard, add pepper flakes for spicy, pour over onions, marinade 30 minutes, up to 2 hours on each side. In the meantime, boil pot of water, trim tough ends off asparagus, plunge it in boiling water, cover pot, and remove from heat. Blanch asparagus 2-3 minutes until al dente, immediately drain water, then set aside. Slice basil leaves into thin strips, set aside. Slice tomato in thick slices. On a small plate, put one slice of tomato down toward the front of plate, slice in half and pull apart at an angle [see picture]. Then in layers on top of each tomato half add: trimmed asparagus tips, basil strips, half tomato slice, half onion slice, half tomato slice, trimmed asparagus tips, basil strips, half tomato slice. Top with fresh cracked pepper. Arrange salad greens on the back of the plate. Repeat on a second small plate. Whisk mustard into onion marinade and use as a salad dressing on the greens.
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 262 | ||
Calories from Fat: 245 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.2g | 36 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.9mg | 0 % | |
Potassium 116.1mg | 3 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 2.7g | ||
Protein 1.7g | 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: 262
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