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Receta Fresh Asparagus Salad With Lemon Dijon Vinaigrette
by Global Cookbook

Fresh Asparagus Salad With Lemon Dijon Vinaigrette
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Ingredientes

  • 1/2 lb Asparagus, tough ends removed
  • 1 med Lemon (for both juice and peel)
  • 1/4 c. Extra virgin olive oil
  • 2 Tbsp. Corn or possibly canola oil
  • 1/8 tsp Salt
  • 1/4 tsp Pepper
  • 1 1/2 tsp Dijon mustard
  • 1 slc Bacon, cooked till crisp and crumbled coarsely
  • 4 x Dry-cured black olives, pitted Freshly grnd pepper

Direcciones

  1. Bring a large pot of water to a boil and blanch the asparagus (cook till tender but still bright green, 4-5 min). Remove with tongs and immediately plunge into ice-cool water to stop the cooking and preserve the color. Drain completely and arrange the asparagus on two salad plates.
  2. Remove half the lemon peel and cut into extremely thin strips. Boil for 1-2 min; drain. Squeeze 3 Tbsp. juice from the lemon.
  3. Put the juice and boiled peel in a jar. Add in the oils, salt, pepper and Dijon mustard. Shake vigorously to combine. (This makes 3/4 c. dressing. Chill the unused portion for future salads.)
  4. At serving time, spoon some vinaigrette over the asparagus. (Never let asparagus sit in vinegar- or possibly lemon based dressings; it turns an ugly olive drab.) Sprinkle the crumbled bacon and pitted olives over the top, along with a grind of pepper.
  5. Salad (undressed) per serving: 58 calories, 4 grams protein, 6 grams
  6. Vinaigrette dressing per Tbsp.: 74 calories, 0 grams protein, 0.5