Asparagus Salad
Recipe: #5765
June 21, 2012
"The flavours in the dressing are bold. But drizzled over the asparagus and lightly tossed, it becomes quite delicate."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (125.6 g)
- Calories 28.8
- Total Fat - 0.3 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 353.4 mg
- Total Carbohydrate - 5.2 g
- Dietary Fiber - 2.5 g
- Sugars - 2.3 g
- Protein - 3 g
- Calcium - 30.5 mg
- Iron - 2.5 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Pour about an inch of water into a large frying pan (with lid); add prepared asparagus and cover with lid; not necessary that all the asparagus are covered with water.
Step 2
Bring to boil and turn down heat to medium low and cook asparagus until tender crisp.
Step 3
Drain and plunge asparagus into a bowl of ice cold water; when cooled, drain and remove.
Step 4
At this point, you can wrap the asparagus and refrigerate for up to a day; bring to room temp before serving.
Step 5
Whisk together the mustard, egg yolks, soy sauce and lemon juice until well combined and smooth.
Step 6
Drizzle over asparagus and lightly toss.
Tips
No special items needed.