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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (249g) Recipe makes 4 servings |
||
| Calories 153 | ||
| Calories from Fat 104 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.7g | 17% | |
| Saturated Fat 2.2g | 10% | |
| Monounsaturated Fat 7.8g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 96mg | 4% | |
| Potassium 525mg | 15% | |
| Total Carbohydrate 9.2g | 3% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 3.3g | ||
| Protein 6.2g | 12% | |
Antipasto of Asparagus With Freshly Grated Parmigiano Cheese
By: Celticevergreen
May 30, 2008
Speciality of the Restaurante San Giorgio in Turin, Piemonte, Italia and from a clipping in my grandmother's recipe box.
SERVES 4
Ingredients
- 1 1/2 lbs asparagus, bottoms trimmed and stems peeled (stems about 1/2 inch thick)
- 4 cups red leaf lettuce, torn
- 1 cup cherry tomatoes, preferably yellow
- 3 tablespoons parmigiano-reggiano cheese, freshly grated
- 3 tablespoons extra-virgin olive oil
- salt, to taste
Directions
1
In wide skillet, place asparagus, cover with water, and bring to a boil.2
Cook until crisp-tender, about 4 to 5 minutes.3
Drain and set aside to cool.4
On platter, arrange lettuce, and when asparagus stalks are cool, arrange them on top in center with all of the spears pointing in one direction.5
Scatter tomatoes about and sprinkle with cheese, olive oil and salt.
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