Marinated Asparagus And Yellow Pear Tomatoes
Published May 16, 1987
- Total Time
- 45 minutes
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Ingredients
Salt to taste, if desired
3 ½ pounds asparagus, trimmed
1 ½ teaspoons dry mustard
Freshly ground pepper to taste
2 tablespoons tarragon red-wine vinegar
⅔ cup olive oil
1 tablespoon chopped fresh tarragon
1 head purple flowering kale
½ pint yellow pear tomatoes
Nutritional analysis per serving (10 servings)
8 grams carbs; 171 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 4 grams fiber; 478 milligrams sodium; 4 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In each of two skillets, bring one and one-half inches of salted water to a boil. Add the asparagus and cook, covered, for three to five minutes, according to doneness desired.
- Step 2
Drain the asparagus and refresh it in ice water to stop the cooking. Drain well and place it on a flat dish.
- Step 3
Combine the mustard, salt, pepper and vinegar in a small mixing bowl. Whisk in the olive oil until well combined. Stir in the tarragon.
- Step 4
Pour the mixture over the asparagus, toss to coat and marinate for one-half hour or until ready to serve.
- Step 5
Arrange the flowering kale leaves on a serving platter. Place the asparagus on top and garnish with the tomatoes. Pour any remaining marinade over it.
Private Notes