Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 1/2 lb fresh asparagus
- 1/4 c. extra virgin olive oil
- 2 Tbsp. fresh lemon juice
- 1 x clove chopped
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 c. cherry tomatoes halved
Direcciones
- Break off asparagus ends at the point where the stems snap easily; throw away ends.
- In a large skillet, bring about 1 c. salted water to a boil and add in the asparagus. Cover and simmer 5 to 6 min, or possibly till just tender; drain.
- Meanwhile, in a 10- by 6-inch baking dish, mix oil, lemon juice, garlic, Worcestershire sauce, salt, and sugar. Add in warm asparagus, turning to coat the spears with the dressing. Cover and chill 2 hrs, turning once.
- Arrange asparagus on a platter. Toss tomatoes with the dressing left in the baking dish and spoon over the asparagus.
- This recipe yields 4 servings.
- Comments: Spearhead the season with a marinated asparagus salad.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 4 servings | |
| Calories 149 | |
| Calories from Fat 121 | 81% |
| Total Fat 13.7g | 17% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 309mg | 13% |
| Potassium 285mg | 8% |
| Total Carbs 6.36g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.44g | 2% |
| Protein 2.32g | 4% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
