Springtime Asparagus Salad
Yield
6 servingsPrep
15 minCook
0 minReady
8 hrsLow Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
asparagus
peeled |
|
| 118 | ml |
olive oil
|
|
| 59 | ml |
white wine vinegar
|
|
| 2.5 | ml |
dijon mustard
|
|
| 1 | large |
garlic cloves
crushed |
*
|
| 1 | x |
salt and black pepper
ground |
*
|
| 5 | ml |
worcestershire sauce
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
parsley leaves
fresh, chopped |
|
| 118 | ml |
Parmesan cheese
|
|
| 45 | ml |
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.
