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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Warm Asparagus Salad

Cooking Light MARCH 2005

  • 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)

Preparation

Preheat oven to 375°.

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.

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.

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

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.

Nutritional Information

Amount per serving
  • Calories: 94
  • Calories from fat: 36%
  • Fat: 3.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.1g
  • Carbohydrate: 13.2g
  • Fiber: 0.4g
  • Cholesterol: 5mg
  • Iron: 3mg
  • Sodium: 172mg
  • Calcium: 37mg
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Warm Asparagus Salad Recipe

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