Directions:
- In a large saucepan, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving bowl. Stir in the tomatoes.
- In a small bowl, whisk the vinegar, basil, oil, salt and pepper. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cheese. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 56.35 Kcal (236 kJ) | ||
| Calories from fat | 30.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 5% | |
|---|---|---|---|
| Cholesterol | 4.21mg | 1% | |
| Sodium | 445.37mg | 19% | |
| Potassium | 228.86mg | 5% | |
| Total Carbs | 5.06g | 2% | |
| Sugars | 3.51g | 14% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 2.01g | 4% | |
| Vitamin C | 10.9mg | 18% | |
| Iron | 0.8mg | 5% | |
| Calcium | 42.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 51.27 Kcal (215 kJ) | ||
| Calories from fat | 27.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 5% | |
|---|---|---|---|
| Cholesterol | 3.83mg | 1% | |
| Sodium | 405.23mg | 19% | |
| Potassium | 208.23mg | 5% | |
| Total Carbs | 4.6g | 2% | |
| Sugars | 3.19g | 14% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 1.82g | 4% | |
| Vitamin C | 9.9mg | 18% | |
| Iron | 0.8mg | 5% | |
| Calcium | 38.5mg | 4% | |
* 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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