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Warm Asparagus Salad

Becky Luigart-Stayner
Yield 6 servings

Ingredients

  • 2 ounces day-old French bread or other firm white bread, sliced
  • 1 garlic clove, peeled and halved
  • 1 tablespoon unsalted butter
  • 1 tablespoon white wine vinegar
  • 2 teaspoons extravirgin olive oil
  • 1 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 1 medium shallot, peeled and minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup water
  • 1 1/2 pounds asparagus
  • 1 teaspoon grated lemon rind (optional)

Nutrition Information

  • calories 94
  • caloriesfromfat 36 %
  • fat 3.8 g
  • satfat 1.3 g
  • monofat 2 g
  • polyfat 0.4 g
  • protein 4.1 g
  • carbohydrate 13.2 g
  • fiber 0.4 g
  • cholesterol 5 mg
  • iron 3 mg
  • sodium 172 mg
  • calcium 37 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place bread in a single layer on a baking sheet. Bake at 375° for 10 minutes or until toasted. Rub cut sides of garlic over one side of each bread slice. Place bread slices in a food processor; pulse 10 times or until bread is coarsely ground. Arrange breadcrumbs in a single layer on a baking sheet; bake at 375° for 5 minutes or until golden brown. Transfer breadcrumbs to a bowl.

  3. Melt butter in a small saucepan over medium-high heat. Cook 1 to 2 minutes or until butter is lightly browned, shaking pan occasionally; remove from heat. Drizzle butter over toasted breadcrumbs; toss well to coat.

  4. Combine vinegar, oil, 1 teaspoon rind, lemon juice, and shallot; stir well with a whisk. Stir in salt and pepper.

  5. Bring water to a boil in a large skillet. Snap off tough ends of asparagus; add asparagus to pan. Cook 5 minutes or until tender, stirring constantly. Place asparagus on a serving platter. Drizzle with vinaigrette; top with breadcrumb mixture. Garnish with 1 teaspoon grated lemon rind, if desired. Serve immediately.