Asparagus Salad With Roasted Peppers And Goat Cheese Recipe

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Servings: 1


Cost per recipe $24.39 view details


  1. Shavings of parmigiano-reggiano cheese (optional)
  2. In a large pot of boiling salted water, cook the asparagus till bright green and tender, about 3 min; transfer to a colander and refresh under cool water. Drain and pat dry.
  3. Roast the peppers directly over a gas flame or possibly under the broiler, turning, till charred all over. Transfer to a medium bowl, cover with plastic wrap, and let steam for 10 min. Peel the peppers and cut them into 1/4 inch thick strips.
  4. In a medium bowl, stir together the vinegar, capers, mustard, tarragon, garlic, and onion; season with salt and pepper. Whisk in the extra virgin olive oil.
  5. Arrange the asparagus on a serving platter. Lay the roasted pepper strips over the asparagus and drizzle with half of the vinaigrette. Crumble the goat cheese on top. Garnish with the minced olives and the parmigiano shavings and serve, passing the remaining vinaigrette at the table.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1022g
Calories 1788  
Calories from Fat 1555 87%
Total Fat 176.01g 220%
Saturated Fat 30.99g 124%
Trans Fat 0.0g  
Cholesterol 26mg 9%
Sodium 918mg 38%
Potassium 1559mg 45%
Total Carbs 38.81g 10%
Dietary Fiber 15.9g 53%
Sugars 21.09g 14%
Protein 25.02g 40%
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