To keep this salad simple, use store-bought croutons or make your own by toasting cubes of fresh bread on a baking sheet in a 300°F. oven.
- 1 1/2 lbs. asparagus
- 1/4 cup olive oil
- 2 Tbs. red-wine vinegar
- 1 Tbs. Dijon mustard
- 1 small red onion, halved and thinly sliced
- 2 cups croutons
- 1/2 cup crumbled feta cheese, for garnish, optional
Bring large saucepan of lightly salted water to a boil. Peel bottom half of each asparagus stalk, then cut spears into 4 sections. Drop asparagus into boiling water, return to a boil and cook 3 minutes. Immediately drain asparagus, rinse under cold running water and spread out on baking sheet to dry.
In shallow serving bowl, combine oil, vinegar and mustard and whisk until well blended. Add asparagus and red onion, and salt and pepper to taste; toss well. Serve immediately or cover and refrigerate until ready to serve.
Just before serving, add croutons and toss well. Garnish with feta cheese if desired.
- Calories: 140
- Carbohydrate Content: 12 g
- Fat Content: 10 g
- Fiber Content: 2 g
- Protein Content: 3 g
- Saturated Fat Content: 2 g
- Sodium Content: 140 mg