Asparagus Salad
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1 pound asparagus, trimmed and cut into 1-inch pieces
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1 teaspoon extra virgin olive oil
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1/2 teaspoon salt
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1/2 cup orange juice
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1 tablespoon fresh lime juice
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2 tablespoons orange marmalade
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1/2 teaspoon grated fresh ginger
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1 tablespoon extra virgin olive oil
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7 cups chopped Romaine lettuce
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2 tablespoons toasted slivered almonds
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Preheat oven to 450oF. Toss asparagus pieces with 1 teaspoon extra virgin olive oil. Spread on rimmed baking sheet. Roast medium-thick asparagus 15 minutes, thin ones roast about 10 minutes, occasionally shaking pan to roll them around for even browning. Test with fork to determine doneness. Asparagus should be tender throughout and lightly browned, but not charred.. Season with salt. Set aside.
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In small bowl whisk together orange juice, lime juice, marmalade, ginger, and 1 tablespoon extra virgin olive oil.
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Put chopped lettuce on large platter. Scatter asparagus on lettuce. Pour dressing over salad. Top with almonds.
Yields 4 servings.
| Nutrition Facts Servings per recipe:6 ................. |
| Amount Per Serving |
| Calories 89.......................... Calories from fat 45 |
| ............................................................
%
Daily Value Total Fat 5g............................ 81 5 7% .........Saturated fat 1g1 3% Cholesterol 66mg.....3 0% Sodium 562mg........ 8% Carbohydrate 43g............ 4% ............Dietary Fiber 10g........ 13 11% Protein 34g..........Vi 6% Vitamin A: 40%..... Vitamin C: 54% Folacin: 39% Calcium: 5%......... Iron: 7% Potassium: 11% |
Source: Modified from original source: http://www.hugs.org/Roasted_Asparagus_Salad.shtml
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu