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Asparagus Salad - Asparagi in Insalata
Such a refreshing salad from an under used vegetable.
4.70
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Course:
Salad
Cuisine:
Italian
Keyword:
Cheese, Herbs, Parmesan, Salad, Vegetables, Vegetarian
Prep Time:
5
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
4
people
Calories:
178
kcal
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Ingredients
Metric
Imperial
2
lbs
asparagus
trimmed
1/4
cup
Extra Virgin olive oil
2
tbsp
red wine vinegar
1
bunch
parsley
chopped
salt
to taste
ground pepper
to taste
Instructions
Boil or steam the asparagus just until they are tender.
2 lbs asparagus
Transfer to a platter and allow to cool to room temperature.
Drain off any water in the platter, drizzle with oil and vinegar, and season with salt and pepper.
1/4 cup Extra Virgin olive oil,
2 tbsp red wine vinegar,
salt
Serve garnished with chopped parsley if desired.
1 bunch parsley
May be made several hours ahead, but do not refrigerate.
Notes
I often grate a little parmesan or other firm cheese over the asparagus whilst warm.
Nutrition
Calories:
178
kcal
|
Carbohydrates:
9
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Sodium:
8
mg
|
Potassium:
456
mg
|
Fiber:
5
g
|
Sugar:
4
g