• 25minutes
  • 183calories

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Nutrition Info . . .

VitaminsB2, B3, B9, B12, E
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. 2 teaspoons salt

  3. 20 medium fresh asparagus spears, trimmed (20 spears = about 1 lb)

  4. 1/2 cup Fire-Roasted Tomato Vinaigrette (from separate recipe)

  5. 4 ounces fresh mozzarella cheese, bocconcini (small balls) or cut into bite-size pieces

  6. 1/4 cup chopped walnuts, toasted

Instructions Jump to Ingredients ↑

  1. Bring water and salt to a boil in large skillet. Place asparagus in skillet, cover and simmer 3 to 5 minutes or until asparagus is crisp-tender. Drain and rinse with cold water.

  2. Place 5 asparagus spears each on 4 serving plates. Top each with 2 tablespoons vinaigrette, 1 ounce mozzarella and 1 tablespoon walnuts.

  3. To toast walnuts, spread in ungreased baking pan. Bake in 350°F oven 5 to 7 minutes or until lightly browned, stirring occasionally. Or, cook in dry skillet over medium heat until lightly browned, stirring frequently.

  4. Serve salad with additional vinaigrette on the side, if desired.


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