Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Green beans work just as well as asparagus if the latter are no longer in season. Steam and refrigerate the asparagus a day ahead; arrange on a platter with the other ingredients a couple of hours before dinner.

Recipe by Cooking Light August 2006


Recipe Summary

8 servings (serving size: about 3 ounces asparagus)


Ingredient Checklist


Instructions Checklist
  • Snap off tough ends of asparagus. Steam asparagus, covered, 4 minutes or until crisp-tender. Plunge asparagus into ice water; drain. Place asparagus on a large platter. Sprinkle with salt and pepper. Drizzle with oil.

  • Combine parsley and the remaining ingredients. Sprinkle over asparagus, tossing gently.

Nutrition Facts

48 calories; calories from fat 53%; fat 2.8g; saturated fat 0.4g; mono fat 2g; poly fat 0.3g; protein 2.6g; carbohydrates 4.7g; fiber 2.4g; iron 2.5mg; sodium 151mg; calcium 30mg.