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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Asparagus and Cheese Salad

Source: dLife

Asparagus topped with Gorgonzola cheese, walnut oil, and vinegar makes a nice side salad or appetizer.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	102.8

Total Carbs	13.8 g

Dietary Fiber	4.8 g

Sugars	3.5 g

Total Fat	2.8 g

Saturated Fat	0.7 g

Unsaturated Fat	0.8 g

Potassium	741.2 mg

Protein	7.0 g

Sodium	248.3 mg

Dietary Exchanges 2.8 Fat, 2.0 Vegetables, 0.1 Meat, 0.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Process English muffin in a blender until coarse crumbs.
Heat oil in a large nonstick pan over high heat and sauté shallots until tender, about 3 minutes. Stir in muffin crumbs, and cook until crumbs are crisp, about 2-3 minutes, stir constantly. Remove from heat and let sit while preparing the rest.
Boil a large pot of water, and cook asparagus until tender crisp, about 4 minutes. Drain asparagus and immediately place in a bowl of ice water to stop the cooking process; drain again.
In a small bowl, whisk together the broth, vinegar, salt, and pepper.
Place 1 lettuce leaf on each plate, top with 4 asparagus spears, evenly divide crumbs mixture and place over asparagus. Sprinkle with Gorgonzola cheese and vinegar dressing.