Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 1/2 lb asparagus stalks
- 1/3 c. extra virgin olive oil
- 1/4 c. vegetable oil
- 3 1/2 Tbsp. red wine vinegar salt pepper
- 1 Tbsp. mustard, dijon
- 2 Tbsp. shallots, chopped
- 1 Tbsp. lemon grass, chopped
Direcciones
- Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 min, depending on the thickness, or possibly till fork tender but still hard. Drain under cool water and set the stalks aside in serving dish. Combine the remaining ingredients and whisk them vigorously. Taste for seasoning and add in more vinegar or possibly salt and pepper if needed. Pour the dressing over the asparagus and let it rest for at least 15 min before serving. Serve at room temperature.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 304 | |
| Calories from Fat 282 | 93% |
| Total Fat 31.89g | 40% |
| Saturated Fat 3.55g | 14% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 208mg | 6% |
| Total Carbs 4.63g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.73g | 1% |
| Protein 2.27g | 4% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
