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Asparagus With Watercress

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Ingredients
  Asparagus 2 Pound
  Extra virgin olive oil 1⁄3 Cup (5.33 tbs)
  Champagne/White wine vinegar 3 Tablespoon
  Dijon mustard 1 Tablespoon
  Dried tarragon 1 Teaspoon
  Tender watercress sprigs 4 Cup (64 tbs), rinsed and crisped
  Radicchio di trevisio/Red belgian endive/regular radicchio 1⁄2 Pound, rinsed and crisped
  Salt To Taste
  Pepper To Taste
Directions

1. Snap off and discard tough ends of asparagus. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add asparagus; cook, uncovered, until barely tender when pierced, about 5 minutes. Drain and immerse in cold water. When cool, in about 5 minutes, drain.
2. Meanwhile, in a small bowl, mix oil, vinegar, mustard, and tarragon.
3. Arrange watercress and radicchio (whole leaves or slivered) on a platter. Top with asparagus. Drizzle dressing over asparagus and greens. Add salt and pepper to taste.

Recipe Summary

Cuisine: 
German
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Watercress

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1072 Calories from Fat 705

% Daily Value*

Total Fat 76 g117.3%

Saturated Fat 6.1 g30.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 861.4 mg35.9%

Total Carbohydrates 63 g21.1%

Dietary Fiber 26.8 g107.3%

Sugars 20.4 g

Protein 48 g95.2%

Vitamin A 755.3% Vitamin C 807.2%

Calcium 147% Iron 134.7%

*Based on a 2000 Calorie diet

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Asparagus With Watercress Recipe