Directions:
- Snap off and discard woody bases from the asparagus. Cook asparagus, covered, in a small amount of boiling water for 2-4 minutes, till crisp tender. Move asparagus to a bowl filled with ice water. Set aside.
- For dipping sauce, combine sour cream, lemon juice, chives, tarragon, salt and pepper in a bowl.
- To serve, cut center vein from each lettuce leaf, keeping the leaf in one piece. Place lettuce leaves on a serving plat. Pat asparagus dry with paper towels. Cut each carrot half into 4 equal lenghtwise strips. Divide asparagus and carrot strips evenly across middle of lettuce. Sprinkle each serving with finely shedded lemon peel. Wrap lettuce around asparagus and carrots. Put each asparagus salad upright in a small cup. Serve or drizzle with dipping sauce.
- Makes 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.02 Kcal (243 kJ) | ||
| Calories from fat | 28.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 5% | |
|---|---|---|---|
| Cholesterol | 10.06mg | 3% | |
| Sodium | 105.97mg | 4% | |
| Potassium | 227.46mg | 5% | |
| Total Carbs | 6.02g | 2% | |
| Sugars | 1.89g | 8% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 2.49g | 5% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 62.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 56.52 Kcal (237 kJ) | ||
| Calories from fat | 27.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 5% | |
|---|---|---|---|
| Cholesterol | 9.8mg | 3% | |
| Sodium | 103.22mg | 4% | |
| Potassium | 221.57mg | 5% | |
| Total Carbs | 5.87g | 2% | |
| Sugars | 1.84g | 8% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 2.43g | 5% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 60.9mg | 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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