Italian Asparagus Salad
- 1 pound asparagus spears (about 24), trimmed
- 1/2 cup chopped red onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh basil (about 2/3 ounce before removing stems)
- 1/4 cup light balsamic vinaigrette
- 2 tablespoons shredded or grated Parmesan cheese
- 2 tablespoons pine nuts, dry-roasted if desired
- In a skillet large enough to hold the asparagus in a single layer, bring 1 inch of water to a boil over high heat.
- Spread the asparagus evenly in the skillet.
- Cook for 2 minutes.
- Using tongs, carefully transfer the asparagus to a colander.
- Run under cold water for 1 to 2 minutes, or until cool.
- Dry the asparagus well on paper towels.
- Cut the asparagus into 1-inch pieces.
- Transfer to a medium bowl.
- Stir in the onion, bell pepper, and basil.
- Just before serving, add the vinaigrette, tossing to coat.
- Top with the Parmesan and pine nuts.
- Serve immediately for peak flavor.
- (Per Serving)
- Calories: 52
- Total Fat: 2.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.5g
- Cholesterol: 1mg
- Sodium: 126mg
- Carbohydrates: 7g
- Fiber: 2g
- Sugars: 4g
- Protein: 3g
- Dietary Exchanges
- 1 Vegetable
- 1/2 Fat
red onion, red bell pepper, fresh basil, light balsamic vinaigrette, parmesan cheese, pine nuts
Taken from www.epicurious.com/recipes/food/views/italian-asparagus-salad-375614 (may not work)