Warm Asparagus Salad
Votes: 3
Time: 20 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 211, total fat 19 G., saturated fats 4 G., proteins 8 G., carbohydrates 5 G., fiber 2 G., cholesterol 10 mg, sodium 206 mg, sugar 1 G.
Calories 211, total fat 19 G., saturated fats 4 G., proteins 8 G., carbohydrates 5 G., fiber 2 G., cholesterol 10 mg, sodium 206 mg, sugar 1 G.
Young asparagus is the perfect side dish for Easter or any other spring holiday table. For this quick, warm salad, blanched asparagus is dressed with hot olive oil, walnuts, and garlic, and topped with shaved Parmesan. It's a wonderful, fresh complement to any meat dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 bunches asparagus, trim tough ends and cut stalks diagonally into 4–5cm pieces.
- 1/3 cup extra-virgin olive oil
- 1 cup walnuts, coarsely chopped
- 1 tbsp. minced garlic
- Ground black pepper
- 1 tbsp. grated parmesan
- Juice of 1 lemon
We recommend
Recipes with similar ingredients: asparagus, walnuts, Parmesan cheese, lemon juice
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil and fill a large bowl with ice water.
- Place the asparagus in boiling water and cook until tender, 1–2 minutes. Drain and transfer to ice water. Once the asparagus has cooled, drain, pat dry, and transfer to a medium bowl.
- Heat oil in a small saucepan over medium heat. Add walnuts and garlic and cook, stirring occasionally, until golden brown, 1–2 minutes. Pour the mixture over the asparagus and toss. Season with salt and pepper to taste.
- To serve, transfer the asparagus to a platter and sprinkle with Parmesan cheese. Sprinkle with lemon juice and serve immediately.
Author of the recipe - Kardea Brown is an American chef, caterer, and television personality.
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