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Asparagus in Vinaigrette with Walnuts

Asparagus in Vinaigrette with Walnuts

Ingredients

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Directions

To toast nuts, place them on a baking sheet in a preheated 325°F oven, turning them after 3 minutes. Bake for another 3 to 6 minutes, checking frequently to avoid burning. You can substitute almonds for walnuts, if you prefer. To make this dish suitable for Induction, simply eliminate the walnuts.

  1. Steam asparagus until crisp-tender, about 4–7 minutes, depending upon size. Drain, and pat dry with paper towels. Set aside.
  2. Combine onion, vinegar, mustard, sugar substitute, salt and pepper in a mixing bowl. Gradually whisk in oil.
  3. Divide lettuce on 4 plates; arrange asparagus on top and drizzle with vinaigrette. Sprinkle with walnuts and additional salt and pepper, if desired.