• prep: 20 min
  • cook: 0 hr
  • total: 20 min
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  • servings:
  • Summary

    This asparagus and arugula salad is simplicity itself. Warm blanched asparagus is topped with fresh arugula, shavings of Parmigiano Reggiano cheese, a garlic-red wine vinegar vinaigrette, and a squeeze of lemon juice

    Ingredients

    • 12 to 16 medium asparagus spears (about 1/2-inch thick; about 300 g)
    • 1 teaspoon red wine vinegar (5 ml)
    • Sea salt
    • 1 garlic clove
    • 2 tablespoons extra-virgin olive oil (30 ml)
    • 1 ounce grated Parmigiano-Reggiano cheese and 1 ounce sliced Parmigiano-Reggiano cheese (50 g total)
    • 1 lemon wedge
    • 1 cup arugula
    • Freshly ground black pepper

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 206 % Daily Value *
    • Total Fat: 18 g 27.71%
    • Saturated Fat: 4 g 20.6%
    • Trans Fat: 0 g %
    • Cholesterol: 12 mg 4.06%
    • Sodium: 259 mg 10.79%
    • Calcium: 145 mg 14.48%
    • Potassium: 69 mg 1.98%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.81%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 7 g %
    • Dietary Fiber: 1 g 2.76%
    • Sugar: 3 g
    • Protein: 5 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 8.01%
    • Vitamin C 30.79%
    • Vitamin D 0.74%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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