Directions:
- Trim asparagus ends. Steam asparagus for 5 minutes. Drain and plunge in iced water to stop cooking and keep green color. Drain on paper towels.
- Whisk together chives, tarragon, basil, shallots, salt, pepper and vinegar. While whisking pour olive oil in slowly. Mix until smooth. Chill for at least an hour for flavors to blend.
- Lay cooled asparagus on a round serving platter in a spiral fashion. Drizzle vinaigrette evenly over asparagus.
- Mix parsley and eggs, sprinkle over the center of asparagus spears. Chill before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.02 Kcal (1168 kJ) | ||
| Calories from fat | 219.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.38g | 38% | |
|---|---|---|---|
| Cholesterol | 69.94mg | 23% | |
| Sodium | 58.78mg | 2% | |
| Potassium | 489.94mg | 10% | |
| Total Carbs | 10.8g | 4% | |
| Sugars | 5.32g | 21% | |
| Dietary Fiber | 4.57g | 18% | |
| Protein | 7.03g | 14% | |
| Vitamin C | 15.6mg | 26% | |
| Iron | 4.6mg | 25% | |
| Calcium | 69.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 105 Kcal (440 kJ) | ||
| Calories from fat | 82.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.17g | 38% | |
|---|---|---|---|
| Cholesterol | 26.32mg | 23% | |
| Sodium | 22.12mg | 2% | |
| Potassium | 184.37mg | 10% | |
| Total Carbs | 4.06g | 4% | |
| Sugars | 2g | 21% | |
| Dietary Fiber | 1.72g | 18% | |
| Protein | 2.65g | 14% | |
| Vitamin C | 5.9mg | 26% | |
| Iron | 1.7mg | 25% | |
| Calcium | 26.3mg | 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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