Trim and discard woody ends from asparagus. Cut off tips and place in large bowl of ice water. Shave remaining asparagus into ribbons using a vegetable peeler. Add ribbons to same bowl of ice water; let stand for 5 to 10 minutes.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
The light fresh flavor of asparagus and the brightness of champagne vinaigrette scream springtime.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 12 oz. asparagus spears | ||
| 2 c. tightly packed baby arugula | ||
| ¾ c. thinly shredded purple cabbage | ||
| 2 red radishes, thinly sliced | ||
| 1 tbsp. finely chopped fresh basil, plus additional leaves for garnish | ||
| 1 tbsp. finely chopped mint, plus additional leaves for garnish | ||
| ½ c. Basket & Bushel blackberries | ||
| ¼ c. honey-roasted sliced almonds salad topping | ||
| ¼ c. Soirée traditional feta cheese crumbles | ||
| ¼ c. bottled champagne vinaigrette |
Things To Grab
- Cutting board
- Sharp knife
- 2 large bowls
- Vegetable peeler
- Large serving platter
Directions
To assemble, drain asparagus well. Toss together asparagus tips and ribbons, baby arugula, cabbage, radishes, 1 Tbsp. basil and 1 Tbsp. mint in another large bowl.
To serve, arrange asparagus mixture on a large serving platter. Top with blackberries, almonds and feta. Garnish with additional basil and mint leaves, if desired. Drizzle with vinaigrette.
Nutrition facts
Servings
120 Calories per serving
1 cup each
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 5mg
- Sodium: 250mg
- Total Carbohydrates: 8g
- Protein: 4g
Daily Values
0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 4%