Ingredients:
½ + 1/8 tsp salt
1 bunch (16oz) asparagus, ends trimmed
5 tsp apple cider olive oil
2 Tbsp walnut oil or olive oil
2 tsp grated orange peel
1/8 tsp black pepper
2 Tbsp walnuts, coarsely chopped
Instructions:
1. Pour water to ½” deep in large skillet. Add ½ teaspoon salt, and bring to boil over high heat.
2. Add asparagus, and cook until tender-firm, 4 to 7 minutes. Drain in colander, and cool under cold running water. Drain, and lay on paper towel-lined plate to dry.
3. In a small bowl, whisk vinegar, oil, orange peel, pepper and remaining 1/8 teaspoon salt. Remove asparagus to platter, spoon vinaigrette over top, and sprinkle with nuts. Serve at room temperature or chilled.
Nutritional Information:
Per Serving
111 Calories
3g Protein
5g Carbohydrate
10fg Fat
1g Saturated Fat
0mg Cholesterol
2g Fiber
181mg Sodium
Diet Exchanges: 0 Milk, 1 Vegetable, 0 Fruit, 0 Bread, 0 Meat, 2 Fat
