Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
284
Calories
6g
Protein
17g
Fat
30g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 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 pound fresh asparagus, trimmed
- 1/4 small onion, very finely chopped
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 packet sugar substitute
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- 1 pinch salt
- freshly ground black pepper
- 4 cups spring salad mix (mesclun)
- 1/4 cup toasted walnuts, or almonds
- =
Directions
1
1. Steam asparagus until crisp-tender. Drain, and pat dry with paper towels. Set aside.
2
2. Combine shallot, vinegar, mustard and sugar substitute, salt and pepper in a mixing bowl. Gradually whisk in oil.
3
3. Divide lettuce on 4 plates; arrange asparagus on top and drizzle with vinaigrette. Sprinkle with walnuts.
Recipe sourced from
fandom