Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 18 x Asparagus spears - (abt 1 lb) hard ends trimmed
- 1 Tbsp. Extra virgin olive oil
- 1/2 lb Oyster or possibly white mushrooms, stems and caps finely sliced
- 1 x Garlic clove chopped
- 2 Tbsp. Minced fresh parsley Juice of 1 lemon
- 1/4 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
- 1 lb Baby greens - (6 c. loosely packed) (such as oak leaf, mache and watercress) Almond Vinaigrette see * Note
Direcciones
- Blanch the asparagus in a large saucepan of boiling salted water till bright green, about 1 to 2 min. Immediately transfer to a bowl of iced water. Drain and cut on the diagonal into 2-inch long pcs. Set aside.
- Heat the extra virgin olive oil in a medium skillet over medium heat till smoking. Saute/fry the mushrooms just to soften, about 1 minute. Add in the garlic and saute/fry briefly till the aroma is released. Remove from the heat. Stir in the parsley, lemon juice, salt and pepper and set aside to cold.
- In a large mixing bowl, lightly toss the baby greens with about half of the Almond Vinaigrette. Divide into 6 portions and place on serving plates. Divide the mushrooms and sprinkle across the top.
- In the same bowl, toss the blanched asparagus with the remaining vinaigrette. Divide among the salads, fanning the spears across the top.
- This recipe yields 6 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 6 servings | |
| Calories 100 | |
| Calories from Fat 30 | 30% |
| Total Fat 3.34g | 4% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 385mg | 16% |
| Potassium 178mg | 5% |
| Total Carbs 11.82g | 3% |
| Dietary Fiber 4.2g | 14% |
| Sugars 2.74g | 2% |
| Protein 5.94g | 10% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
