Photo: Anna Pelzer
Asparagus Salad Recipe
10 ingredients
Serves 2 - 3.
openrecipes
Inspired by the new farmers market up the street from my house, I made this sauteed asparagus and broccolini salad. Finished with slivered radishes, a chunky lemon-pinenut dressing, and a bit of shaved Parmesan it works alongside pasta, topped with poached eggs, or, on its own.
Estimated Nutrition (whole recipe, rough)
521
Calories
21g
Protein
41g
Fat
26g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 spears of thick asparagus, sliced into 1/4-inch thick coins
- 5 - 6 broccolini (or broccoli) florets, trimmed and cut into bite-sized pieces
- 1 1/2 tablespoons fresh lemon juice
- big pinch of salt
- 1 small shallot, chopped
- 3 tablespoons extra virgin olive oil
- 1/4 cup pine nuts, toasted, and coarsely chopped
- 7 tiny radishes, washed trimmed and very thinly sliced
- zest of one lemon
- a bit of shaved parmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes