Chopped Asparagus Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 218
- Total Fat
- 16
- Saturated Fat
- 6
- Carbohydrates
- 7
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 13
- Cholesterol
- 19
- Sodium
- 394
- Total: 14 min
- Prep: 10 min
- Cook: 4 min
Ingredients
Kosher salt and freshly cracked black pepper
1 pound medium asparagus, trimmed
1 small shallot, chopped
1 to 2 tablespoons champagne vinegar
2 to 3 tablespoons garlic-infused extra-virgin olive oil
1/4 pound chunk Parmesan
Directions
- Over moderately high heat, bring a large pot of salted water to a boil. Add the asparagus and cook until tender, 4 to 5 minutes. Using tongs, transfer the asparagus to a bowl of ice water. Drain, pat dry and chop into 1/2-inch pieces.
- In a medium bowl, toss together the asparagus, shallots and vinegar. Drizzle the oil on top of the asparagus. Using a vegetable peeler, shave the Parmesan to measure 1/3 cup. Toss the cheese with the asparagus and season with salt and pepper.