Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
285
Calories
11g
Protein
24g
Fat
10g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Asparagus | 6 spears (90g) | 27 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4 lb. asparagus, tough ends trimmed
- 7 Tbs. olive oil
- 1/4 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 garlic clove, minced
- 2 Tbs. red wine vinegar
- 1 tsp. tarragon or Dijon mustard
- 1 Tbs. finely snipped fresh chives
- 6 oz. mixed baby greens
- 3 oz. thinly sliced prosciutto, cut into strips
- 2 oz. Parmigiano-Reggiano cheese, shaved
- (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes