Directions:
- Dressing:
- Stir together vinegar, capers, mustard tarragon, garlic and onion. Whisk in olive oil and season with salt and pepper to taste.
- Salad:
- 1. Bring a large pot of salted water to the boil. Cook asparagus till bright green and tender - about 3 minutes. Drain and pat dry.
- 2. In a bowl, pour half the dressing on the asparagus while still hot.
- 3. Rinse arugula and dry well.
- 4. Toast pine nuts in skillet on stove, make sure to stir constantly, or they will burn as soon as they are golden, remove from skillet, otherwise they will continue cooking and burn.
- 5. Arrange arugula on plate and divide asparagus equally. Drizzle with remaining dressing. Crumble goat cheese on top, and garnish with the toasted pine nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.05 Kcal (762 kJ) | ||
| Calories from fat | 156.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.41g | 27% | |
|---|---|---|---|
| Cholesterol | 8.69mg | 3% | |
| Sodium | 181.59mg | 8% | |
| Potassium | 117.29mg | 2% | |
| Total Carbs | 2.81g | 1% | |
| Sugars | 1g | 4% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 5.15g | 10% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 57.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 272.57 Kcal (1141 kJ) | ||
| Calories from fat | 234.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.07g | 27% | |
|---|---|---|---|
| Cholesterol | 13.02mg | 3% | |
| Sodium | 271.89mg | 8% | |
| Potassium | 175.61mg | 2% | |
| Total Carbs | 4.21g | 1% | |
| Sugars | 1.49g | 4% | |
| Dietary Fiber | 1.28g | 3% | |
| Protein | 7.71g | 10% | |
| Vitamin C | 4.6mg | 5% | |
| Iron | 1.7mg | 6% | |
| Calcium | 86.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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