Cold Asparagus Salad

Name: Cold Asparagus Salad
Prep time: 20 min
Cook time: 4 min
Yield: 6
Ingredients: 2 2 pounds bunches asparagus, tough ends snapped off; Grated rind of 1 lemon; 2 1/4 tablespoons Juice of 1 lemon; 1 shallot, finely chopped; 1 1/2 teaspoons sugar (superfine, if available); 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/4 cup extra-virgin olive oil; 1 romaine heart, leaves separated, rinsed and patted dry

Makes 6

Prep 20 m

Cook 4 m

Ingredients

2 pounds bunches asparagus, tough ends snapped off
Grated rind of 1 lemon
2 1/4 tablespoons Juice of 1 lemon
1 shallot, finely chopped
1 1/2 teaspoons sugar (superfine, if available)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 romaine heart, leaves separated, rinsed and patted dry

Directions

1 of 4 With vegetable peeler, peel about 1-1/2 inches off stem end of each asparagus stalk.
2 of 4 Steam asparagus until stem end can be pierced with tip of knife and still offer some resistance, about 4 minutes. Using tongs, transfer asparagus to shallow dish with ice and small amount of water. Place in refrigerator to chill.
3 of 4 Meanwhile, in a small bowl, whisk together lemon rind, lemon juice, shallot, sugar, salt and pepper. While whisking, add oil in a thin stream, and continue to whisk until dressing is thick and smooth.
4 of 4 To serve, spread romaine leaves on large platter. Pat chilled asparagus dry with paper towels; arrange on romaine. Drizzle with dressing. Serve the salad immediately.

Nutrition Information for Cold Asparagus Salad
Servings Per Recipe: 6
Per Serving: 6 g carb., 9 g Fat, total, 1 g sat. fat, 2 g fiber, 108 mg sodium, 110 kcal cal., 2 g pro., 0 mg chol.