Springtime Asparagus Salad

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The dish was AmAzing!!! Asparagus never tasted so good!! Loved it.

8 hours Prep: 15 minutes Cook: 0 minutes

270 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	pounds	asparagus	peeled
1/2	cup	olive oil
1/4	cup	white wine vinegar
1/2	teaspoon	dijon mustard
1	large	garlic clove	crushed
1	x	salt and black pepper	ground
1	teaspoon	worcestershire sauce
1	dash	red hot pepper sauce (eg. Tabasco)
1/2	cup	onion	chopped
1/2	cup	parsley leaves	fresh, chopped
1/2	cup	parmesan, parmigiano-reggiano cheese, grated
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, 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 degree F oven for 5 to 10 minutes until golden.

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Reviews

The dish was AmAzing!!! Asparagus never tasted so good!! Loved it.
over 5 years ago by Princesska

Nutrition Facts

Serving Size 212g

Amount per Serving

Calories 270 78% of calories from fat

	% Daily Value*
Total Fat 24.0g	36%
Saturated Fat 4.0g	21%
Trans Fat 0.0g
Cholesterol 7mg	2%
Sodium 149mg	6%
Total Carbohydrate 9.0g	3%
Dietary Fiber 4.0g	15%
Sugars 4.0g
Protein 7.0g	15%

Vitamin A	32%		Vitamin C	27%
Calcium	14%		Iron	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Recipe Bite

About Parsley

by Laurie

History - The Greeks planted Parsley and rue as borders around herb gardens, from whence comes the old saying: "being at the parsely and rue", meaning to be at the beginning of a project....