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Ingredientes
- 2 lb New potatoes -- scrubbed
- Â Â Salt
- 2 lb Asparagus -- trimmed
- 1Â 1/4 lb Sugar-snap peas -- strings
- Â Â Removed
- 1 bn Chives -- cut 1 inch thick
- 1/4 c. Fresh lemon juice
- 1/2 tsp Freshly grnd pepper
- 1/4 c. Chive Oil (see recipe)
- 4 ounce Parmesan cheese -- whole
- Â Â Block
Direcciones
- Simmer potatoes in salted water till tender, 15 to 25 min. Drain.
- Blanch asparagus and peas separately in salted boiling water till bright green, 30 seconds to 1 minute. Cold in ice water; drain. Cut asparagus into 11/2-inch lengths. If potatoes are large, cut in half. Place potatoes, asparagus, peas and chives in a bowl. Combine lemon juice, 2 tsp. salt, and pepper in a bowl. Gradually whisk in chive oil. Drizzle over salad.
- Use avegetable peeler to shave parmesan over the salad; toss gentlyby hand.
- Serveat room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 8 servings | |
| Calories 155 | |
| Calories from Fat 38 | 25% |
| Total Fat 4.29g | 5% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 225mg | 9% |
| Potassium 670mg | 19% |
| Total Carbs 21.77g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.61g | 2% |
| Protein 8.99g | 14% |
