ASPARAGUS WITH WALNUTS AND VINAIGRETTE
Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:10:00
Calories: 211
Fat: 19 grams
Protein: 5 grams
Carbohydrates: 8 grams
Fiber: 3 grams
Net Carbs: 5 grams
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
1. Steam asparagus until crisp-tender. Drain, and pat dry
with paper towels. Set aside. Combine shallot, vinegar,
mustard and sugar substitute, salt and pepper in a
mixing bowl. Gradually whisk in oil. Divide lettuce on 4
plates; arrange asparagus on top and drizzle with
vinaigrette. Sprinkle with walnuts.
Perfect in springtime, asparagus' natural sweetness contrasts
beautifully with this tart vinaigrette.
Atkins - Asparagus with Walnuts and Vinaigrette

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