Asparagus in Vinaigrette with Walnuts Recipe
Cook Time: 10 Minutes
Phase: Phase 1
0 1/4 cup, chopped English Walnuts
1 lb Asparagus
0 1/4 small Onions
2 tbsp White Wine Vinegar
1 tsp Dijon Mustard
0 1/2 individual packet Sucralose Based Sweetener (Sugar Substitute)
0 1/2 tsp Salt
0 1/4 tsp Black Pepper
0 1/4 cup Extra Virgin Olive Oil
4 cup Spring Mix Salad
DIRECTIONSTo toast nuts, place them on a baking sheet in a preheated 325°F oven, turning them after 3 minutes. Bake for another 3 to 6 minutes, checking frequently to avoid burning. You can substitute almonds for walnuts, if you prefer. To make this dish suitable for Induction, simply eliminate the walnuts.
- Steam asparagus until crisp-tender, about 4-7 minutes, depending upon size. Drain, and pat dry with paper towels. Set aside.
- Combine finely diced white onion, vinegar, mustard, sugar substitute, salt and pepper in a mixing bowl. Gradually whisk in oil.
- Divide lettuce on 4 plates; arrange asparagus on top and drizzle with vinaigrette. Sprinkle with walnuts and additional salt and pepper, if desired.
Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.