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Ingredientes
- 1 lb fresh asparagus
- 1 lb Cremini mushroom extra virgin olive oil salt pepper Hot Bacon Vinaigrette
- 2 slc uncooked bacon, minced
- 3 Tbsp. extra virgin olive oil
- 1 1/2 Tbsp. white vinegar
- 1/4 tsp sugar
- 1 pch salt
Direcciones
- Brush the mushrooms and asparagus with oil and grill for 4-5 min till just beginning to brown.
- Serve on mesclun lettuce and drizzle dressing over mushrooms and asparagus.
- Hot Bacon Vinaigrette:Fry the bacon in a skillet. Drain the bacon and reserve drippings.
- Add in the oil, 1-teaspoon vinegar, sugar and salt to the bacon drippings. Add in the remaining vinegar and adjust seasonings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 6 servings | |
| Calories 133 | |
| Calories from Fat 100 | 75% |
| Total Fat 11.23g | 14% |
| Saturated Fat 2.41g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 112mg | 5% |
| Potassium 432mg | 12% |
| Total Carbs 4.85g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.2g | 1% |
| Protein 3.84g | 6% |
