Ingredients Jump to Instructions ↓

  1. 24 medium stalks asparagus

  2. 4 cups Italian-style salad greens with radicchio

  3. 4 tablespoons chopped hazelnuts Dressing:

  4. 6 tablespoons balsamic vinegar

  5. 2 tablespoons olive oil

  6. 2 tablespoons orange juice

  7. 2 teaspoons Dijon mustard

  8. 1 teaspoon low-sodium soy sauce Freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. Trim, peel and rinse asparagus (do not dry). Place spears flat, two or three deep, in a glass pie plate or similar dish. Cover tightly with microwavable plastic wrap and microwave on high 2 1/2 to 5 minutes, depending on wattage. Whisk together dressing ingredients, pour over asparagus and marinate in refrigerator until cool. Divide greens onto four salad plates; top each with six asparagus spears. Drizzle with equal amounts of dressing, and top with hazelnuts.


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