Cold Asparagus Salad
Makes
6
Prep
20
m
Cook
4
m
Ingredients
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.
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.
