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Chilled Provencale Asparagus Recipe
|Seeded and chopped tomatoes||2 Cup (32 tbs)|
|Chopped red onions||1⁄2 Cup (8 tbs)|
|Minced and loosely packed basil||1⁄4 Cup (4 tbs) (Use Fresh Ones)|
|Minced parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Capers||1 Tablespoon, drained, rinsed|
|Red wine vinegar||1 Tablespoon|
|Olive oil||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 276 Calories from Fat 58
% Daily Value*
Total Fat 7 g10.2%
Saturated Fat 0.91 g4.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 926.3 mg38.6%
Total Carbohydrates 43 g14.5%
Dietary Fiber 12 g48.2%
Sugars 23.8 g
Protein 13 g26.3%
Vitamin A 236.1% Vitamin C 224.4%
Calcium 40.9% Iron 54.5%
*Based on a 2000 Calorie diet
Place the asparagus in a steamer basket and set the basket in the saucepan, making sure the basket sits above the water.
Cover the saucepan; steam for 5 minutes or until the asparagus is crisp-tender.Transfer the asparagus from the basket to a large plate or shallow container.
Chill in the refrigerator for at least 1 hour.
Meanwhile, in a medium bowl, combine the tomatoes, onions, basil, parsley, garlic, capers, vinegar, oil and pepper.
Set aside at room temperature for at least 15 minutes to blend the flavors.
For each serving, place 4 spears on a salad plate.
Sprinkle with the lemon juice, then top each serving with the tomato mixture.