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Ingredients
- 1/2 lb Asparagus, tough ends removed
- 1 med Lemon (for both juice and peel)
- 1/4 c. Extra virgin olive oil
- 2 Tbsp. Corn or possibly canola oil
- 1/8 tsp Salt
- 1/4 tsp Pepper
- 1 1/2 tsp Dijon mustard
- 1 slc Bacon, cooked till crisp and crumbled coarsely
- 4 x Dry-cured black olives, pitted Freshly grnd pepper
Directions
- Bring a large pot of water to a boil and blanch the asparagus (cook till tender but still bright green, 4-5 min). Remove with tongs and immediately plunge into ice-cool water to stop the cooking and preserve the color. Drain completely and arrange the asparagus on two salad plates.
- Remove half the lemon peel and cut into extremely thin strips. Boil for 1-2 min; drain. Squeeze 3 Tbsp. juice from the lemon.
- Put the juice and boiled peel in a jar. Add in the oils, salt, pepper and Dijon mustard. Shake vigorously to combine. (This makes 3/4 c. dressing. Chill the unused portion for future salads.)
- At serving time, spoon some vinaigrette over the asparagus. (Never let asparagus sit in vinegar- or possibly lemon based dressings; it turns an ugly olive drab.) Sprinkle the crumbled bacon and pitted olives over the top, along with a grind of pepper.
- Salad (undressed) per serving: 58 calories, 4 grams protein, 6 grams
- Vinaigrette dressing per Tbsp.: 74 calories, 0 grams protein, 0.5
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 2 servings | |
| Calories 328 | |
| Calories from Fat 300 | 91% |
| Total Fat 33.85g | 42% |
| Saturated Fat 5.95g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 311mg | 13% |
| Potassium 191mg | 5% |
| Total Carbs 4.89g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.66g | 1% |
| Protein 3.48g | 6% |
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