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Springtime Asparagus Salad

 
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182

Yield

6

servings

Prep

15

min

Cook

0

min

Ready

8

hrs

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
 

Ingredients

2 pounds asparagus
peeled
½ cup olive oil
¼ cup white wine vinegar
½ teaspoon dijon mustard
1 large garlic cloves
crushed
*
1 x salt and black pepper
ground
*
1 teaspoon worcestershire sauce
1 dash red hot pepper sauce
*
½ cup onions
chopped
½ cup parsley leaves
fresh, chopped
½ cup Parmesan cheese
3 tablespoons pine nuts
toasted

Directions

Steam the asparagus spears for 5 minutes.

Drain well and place in a serving dish.

In a bowl, whisk together the oil, vinegar, Dijon, garlic, salt, pepper, Worcestershire, Tabasco, onion, parsley, and Parmesan.

Stir in the pine nuts.

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.

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 350℉ (180℃) F oven for 5 to 10 minutes until golden.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 27078% of calories from fat
 % Daily Value *
Total Fat 24g 36%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 149mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 4g 15%
Sugars g
Protein 15g
Vitamin A 32% Vitamin C 27%
Calcium 14% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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