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Asparagus and Cheese Salad
Source: dLife

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

Rating:
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

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
1/2 Fat , 2 1/2 Vegetables , 1/2 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
  1. Process English muffin in a blender until coarse crumbs.
  2. 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.
  3. 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.
  4. In a small bowl, whisk together the broth, vinegar, salt, and pepper.
  5. 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.

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