Fresh Asparagus Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Fresh asparagus,
1 centiliter: Garlic, minced
2 T: Water,
1/3 small: Red onion, minced
2 tsp: Extra virgin olive oil,
1/2: Red pepper, seeded, thinly sliced
1 tbsp: Dry sherry,
1/2 cup: Water chestnuts, thinly sliced
2 tbsp: Brown rice vinegar,
1 tbsp: Lemon juice,
Directions:
With a vegetable peeler, remove the thin outer skin of the asparagus.
Remove the tough ends of the stalks. Cut the stalks into 1 1/2" diagonal
pieces. 2.Plave the asparagus in a microwave dish, add the water, cover,
and cook on high for 3 minutes. Drain, rinse under cold water, and drain
again. 3. Combine the oil,sherry,vinegar, lemon juice, soy sauce, and
garlic in a serving bowl. 4. Add the onion, pepper, water chestnuts, and
asparagus. Mix lightly and chill 20 minutes before serving.
Per Serving: 0mg cholesterol; 0.4gm saturated fat; 2.7gm total fat; 1.5gm
fiber; 89mg sodium; 83 calories
from Harriet Roths "Cholesterol Control Cookbook" 1989
Source from luhu.jp
Remove the tough ends of the stalks. Cut the stalks into 1 1/2" diagonal
pieces. 2.Plave the asparagus in a microwave dish, add the water, cover,
and cook on high for 3 minutes. Drain, rinse under cold water, and drain
again. 3. Combine the oil,sherry,vinegar, lemon juice, soy sauce, and
garlic in a serving bowl. 4. Add the onion, pepper, water chestnuts, and
asparagus. Mix lightly and chill 20 minutes before serving.
Per Serving: 0mg cholesterol; 0.4gm saturated fat; 2.7gm total fat; 1.5gm
fiber; 89mg sodium; 83 calories
from Harriet Roths "Cholesterol Control Cookbook" 1989
Source from luhu.jp