RecipeDB

Cooking in progress....

Warm Baby Asparagus Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.421
Energy (kCal)1444.0112
Carbohydrates (g)81.0607
Total fats (g)113.6553
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To make dressing, combine all ingredients in a small bowl and whisk together. | 2. To make the salad, cut the potatoes in half, bush with olive oil, season with salt and pepper and grill or broil until browned. | 3. Toss the mushrooms in olive oil, season with salt and pepper and sauté in hot oil to brown. | 4. Place potatoes and mushrooms into a bowl and cover with foil to keep warm. | 5. Blanch asparagus in lightly salted boiling water for 2 minutes. Drain well and spread on a plate; drizzle with 2 T dressing. | 6. Divide lettuces among 4 plates; arrange potatoes, mushrooms, peppers and asparagus on lettuce and drizzle each plate with 2 to 3 T. dressing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 954.72 0.0 0.0 108.0
    salt black pepper ground - - - -
    new potato 6 scrubbed cooked salted - - - -
    shiitake mushroom 8 - - - -
    red pepper 1 roasted peeled seeded cut - - - -
    baby asparagus 1 trimmed - - - -
    baby green 4 cups rinsed mixed 476.0 79.52 31.29 5.6
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    red wine vinegar 3 tablespoons 8.493 0.1207 0.0179 0.0
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    dijon mustard 2 teaspoons - - - -
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    salt 1/2 teaspoon - - - -
    herb 2 tablespoons chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition