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Asparagus-Almond Salad
Recipes
Asparagus-Almond Salad
4 servings
25 minutes total

Ingredients

  • 1 ½ lb fresh asparagus spears
  • 3 tablespoons smoked almonds
  • 1 oz Manchego (or Parmesan) cheese
  • 1 cup grape tomatoes
  • 1 teaspoon canola oil
  • ¼ cup seasoned rice vinegar
  • ¼ teaspoon pepper

Steps

    1. Cut asparagus into bite-size pieces, discarding tough root ends. Chop almonds. Remove rind from cheese; grate cheese. Halve tomatoes.
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add asparagus; cook and stir 3 minutes.
    3. Stir in tomatoes, vinegar, and pepper; cook and stir 2–3 more minutes until tomatoes and asparagus soften. Remove pan from heat; sprinkle with nuts and cheese. Serve.
    Chef's Tip: If you're cooking Kosher for Passover, use vegetable oil and white vinegar instead of canola oil and rice vinegar.

Amount per ¼ recipe serving: Calories 140, Total Fat 8g, Sat Fat 2g, Trans Fat 0g, Chol 5mg, Sodium 290mg, Total Carb 14g, Fiber 4g, Total Sugar 7g, (Incl. 4g Added Sugars), Protein 7g, Vitamin D 0%, Calc 8%, Iron 10%, Potassium 10%