Directions:
- Place asparagus spears in a large steamer basket over boiling water. Cover saucepan and steam 5-6 minutes or until asparagus is bright green and tender. Rinse asparagus under cold water. Drain thoroughly and transfer to a serving bowl. Add tomatoes and shallots and set aside. Combine remaining ingredients, except croutons, in a jar with a tight-fitting lid. Season with salt and pepper to taste. Shake vigorously. Pour vinaigrette over asparagus and tomatoes and toss. Serve at room temperature or chilled with croutons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.11 Kcal (733 kJ) | ||
| Calories from fat | 71.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.9g | 12% | |
|---|---|---|---|
| Cholesterol | 0.35mg | 0% | |
| Sodium | 69.15mg | 3% | |
| Potassium | 739.98mg | 16% | |
| Total Carbs | 22.75g | 8% | |
| Sugars | 10.55g | 42% | |
| Dietary Fiber | 6.15g | 25% | |
| Protein | 6.45g | 13% | |
| Vitamin C | 26.6mg | 44% | |
| Iron | 4.1mg | 23% | |
| Calcium | 74.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 53.44 Kcal (224 kJ) | ||
| Calories from fat | 21.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.41g | 12% | |
|---|---|---|---|
| Cholesterol | 0.11mg | 0% | |
| Sodium | 21.1mg | 3% | |
| Potassium | 225.82mg | 16% | |
| Total Carbs | 6.94g | 8% | |
| Sugars | 3.22g | 42% | |
| Dietary Fiber | 1.88g | 25% | |
| Protein | 1.97g | 13% | |
| Vitamin C | 8.1mg | 44% | |
| Iron | 1.3mg | 23% | |
| Calcium | 22.8mg | 7% | |
* 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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