Thursday, July 23, 2009
24 medium-sized fresh asparagus spears ?6 crisp leaves red leaf lettuce ?6 tablespoons light ranch dressing or Buttermilk Ranch Dressing ?2 tablespoons chopped pecans, lightly toasted
Bring a large pot of water to boil. Wash asparagus; snap off tough bottoms of stems. Add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp, but tender. Remove asparagus, run under cold water or immerse in ice water, then refrigerate until chilled.
At serving time, line six salad plates with lettuce, and arrange 4 asparagus spears on each. Top each salad with 1 tablespoon dressing, and sprinkle with 1 teaspoon toasted pecans.
Nutritional information: 85 calories, 7g fat, 5mg cholesterol, 155mg sodium
Summerville Journal Scene is pleased to offer readers the enhanced ability to comment on stories. We expect our readers to engage in lively, yet civil discourse. We do not edit user submitted statements and we cannot promise that readers will not occasionally find offensive or inaccurate comments posted in the comments area. Responsibility for the statements posted lies with the person submitting the comment, not Summerville Journal Scene.
© 2015 Trident Health.