Recipe by Cooking Light March 2001

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Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring the water to a boil in a large saucepan. Add asparagus; cook 4 minutes or until crisp-tender. Remove with a slotted spoon. Plunge into ice water, and drain. Add the shrimp to boiling water; cook 3 minutes or until shrimp are done. Drain and plunge into ice water; drain.

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  • Place the asparagus, shrimp, and bell pepper in a large bowl; chill.

  • Combine miso and lemon juice; stir with a whisk until smooth. Add orange rind and the remaining ingredients; stir well. Pour over asparagus mixture; toss well to coat.

Nutrition Facts

250 calories; calories from fat 30%; fat 8.3g; saturated fat 1.6g; mono fat 2.2g; poly fat 3.9g; protein 23.4g; carbohydrates 22g; fiber 5.3g; cholesterol 166mg; iron 5mg; sodium 737mg; calcium 87mg.
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