- Recipes Home
- Interest Groups
Blanched Asparagus In Raspberry Vinegarette Recipe Video
|Water||2 Cup (32 tbs) (Or as needed)|
|Raspberry vinaigrette||1 Cup (16 tbs)|
|Toasted sliced almonds||1⁄4 Cup (4 tbs)|
|For the ice bath|
|Ice cubes||1 Cup (16 tbs)|
Calories 155 Calories from Fat 81
% Daily Value*
Total Fat 9 g13.7%
Saturated Fat 0.3 g1.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 174.8 mg7.3%
Total Carbohydrates 16 g5.3%
Dietary Fiber 3.1 g12.5%
Sugars 10.4 g
Protein 4 g8%
Vitamin A 17.1% Vitamin C 10.6%
Calcium 4.2% Iron 14.9%
*Based on a 2000 Calorie diet
Things You Will NeedBaking tray
Zip lock bag
1. Cut and remove the ends of asparagus, about 1/2 inch.
2. Prepare an ice bath by adding some ice cubes in a bowl.
3. On a baking sheet, put the almond slivers and toast them lightly on 400 degrees F.
4. In a large pot, bring water to a boil, just enough to cover the asparagus.
5. Put the asparagus in the boiling water for about a minute or two.
6. Remove from the asparagus from hot water and quickly dip them in the ice bath for a few minutes.
7. Remove and set aside.
8. In a bag holder, fitted with a ziplock bag or in a bowl place the blanched asparagus along with the raspberry vinaigrette and toasted almond slivers.
6. Let the asparagus marinate for about 24 hours in the refrigerator.
7. Serve as a salad or an appetizer. This is a make ahead recipe and can be taken to picnics and outings.
The asparagus ends can be used for soups and stocks.