| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables |
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| Preparation Method : Boil/Simmer |
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| White asparagus are more popular in Europe than in North America. These milder spears are mulched to avoid exposure to sunlight and remain a beautiful ivory hue. You can serve the asparagus hot or chilled in this simple, attractive Spanish-style salad. |
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Ingredients
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1 lb (500 g) white asparagus |
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1 tbsp (15 mL) sherry vinegar or wine vinegar |
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1/4 tsp (1 mL) salt |
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1/4 cup (60 mL) extra-virgin olive oil |
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3 tbsp (45 mL) finely chopped roasted sweet red pepper |
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Preparation
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Snap off tough ends of asparagus. Peel stalks to tips. Boil in salted water until tender, 8 to 10 minutes. Drain and place on serving dish. Meanwhile, mix vinegar with salt until salt is dissolved; whisk in oil. Stir in sweet pepper and spoon over asparagus.
Makes 4 servings.
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Nutritional information
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Per serving: about 141 cal, 2 g pro, 14 g total fat (2 g sat. fat), 4 g carb, 1 g fibre, 0 mg chol, 362 mg sodium. % RDI: 2% calcium, 5% iron, 8% vit A, 38% vit C, 53% folate.
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Source
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Homemakers Magazine: May 2006
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