While delicious cooked, raw asparagus feels extra fresh in this tart salad. The asparagus is shaved into thin ribbons. Serve immediately or let the salad marinate several hours to blend flavors.
- 2 shallots finely chopped
- 1/4 cup lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 pound asparagus
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped fresh parsley
In a large bowl, whisk together shallots, lemon juice, mustard and honey. Trim root ends of asparagus and discard. Cut asparagus tips off spears and add to the bowl with shallot mixture. With a vegetable peeler, shave asparagus spears into thin ribbons, adding to shallot mixture as you go. Add mint and parsley, and toss salad to combine.
Per serving: 30 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 20mg sodium, 7g carbohydrates (2g dietary fiber, 3g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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