Asparagus Nicoise
Recipe: #19104
May 18, 2015
Categories: Salads, Asparagus, Bisquick, July 4th, Labor Day, Mothers Day Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Recipe source: Bon Appetit (May 1991)"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (252.3 g)
- Calories 588.1
- Total Fat - 48.9 g
- Saturated Fat - 13.1 g
- Cholesterol - 98.3 mg
- Sodium - 206.9 mg
- Total Carbohydrate - 6.7 g
- Dietary Fiber - 1.8 g
- Sugars - 3.3 g
- Protein - 29.8 g
- Calcium - 33.6 mg
- Iron - 3.8 mg
- Vitamin C - 9.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook asparagus in a large pot of boiling salted water until tender (5 minutes). Drain; transfer to a bowl of cold water and cool. Drain. ***can be prepared 4 hours in advance; cover and let stand at room temperature.
Step 2
In a bowl whisk together the vinegar and mustard. Gradually whisk in the oil. Mix in the remainder of the ingredients (shallots - capers) and season with salt and pepper.
Step 3
Arrange asparagus on plates and drizzle dressing over.
Tips
No special items needed.
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