Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Jean Kressy
Recipe by Cooking Light May 1997

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 4 minutes or until crisp-tender. Rinse under cold water; drain well.

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  • Arrange 1 cup greens on 4 plates; top each serving with 5 asparagus spears. Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl; stir well with a whisk. Drizzle 1 tablespoon vinaigrette over each serving; top each with 1 tablespoon croutons. Sprinkle with parsley, if desired.

Nutrition Facts

70 calories; calories from fat 37%; fat 2.9g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.4g; protein 4.3g; carbohydrates 8.9g; fiber 1.6g; iron 1.2mg; sodium 102mg; calcium 28mg.
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