Source: Family Circle

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Recipe Summary

prep:
20 mins
cook:
4 mins
total:
24 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • With vegetable peeler, peel about 1-1/2 inches off stem end of each asparagus stalk.

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  • Steam asparagus until stem end can be pierced with tip of knife and still offer some resistance, about 4 minutes. Using tongs, transfer asparagus to shallow dish with ice and small amount of water. Place in refrigerator to chill.

  • Meanwhile, in a small bowl, whisk together lemon rind, lemon juice, shallot, sugar, salt and pepper. While whisking, add oil in a thin stream, and continue to whisk until dressing is thick and smooth.

  • To serve, spread romaine leaves on large platter. Pat chilled asparagus dry with paper towels; arrange on romaine. Drizzle with dressing. Serve the salad immediately.

Nutrition Facts

110 calories; fat 9g; saturated fat 1g; carbohydrates 6g; insoluble fiber 2g; protein 2g; sodium 108mg.
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