Asparagus With Watercress Recipe

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Asparagus2 Pound
 Extra virgin olive oil1⁄3 Cup (5.33 tbs)
 Champagne/White wine vinegar3 Tablespoon
 Dijon mustard1 Tablespoon
 Dried tarragon1 Teaspoon
 Tender watercress sprigs4 Cup (64 tbs), rinsed and crisped
 Radicchio di trevisio/Red belgian endive/regular radicchio1⁄2 Pound, rinsed and crisped
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1072 Calories from Fat 705

% Daily Value*

Total Fat 76 g117.3%

Saturated Fat 6.1 g30.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 861.4 mg35.9%

Total Carbohydrates 63 g21.1%

Dietary Fiber 26.8 g107.3%

Sugars 20.4 g

Protein 48 g95.2%

Vitamin A 755.3% Vitamin C 807.2%

Calcium 147% Iron 134.7%

*Based on a 2000 Calorie diet

Directions

1. Snap off and discard tough ends of asparagus. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add asparagus; cook, uncovered, until barely tender when pierced, about 5 minutes. Drain and immerse in cold water. When cool, in about 5 minutes, drain.
2. Meanwhile, in a small bowl, mix oil, vinegar, mustard, and tarragon.
3. Arrange watercress and radicchio (whole leaves or slivered) on a platter. Top with asparagus. Drizzle dressing over asparagus and greens. Add salt and pepper to taste.
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