Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Asparagus Salad With Roasted Peppers and Goat Cheese Recipe
    Lost? Site Map

    Asparagus Salad With Roasted Peppers and Goat Cheese

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    aletamarie's Note:

    From Food & Wine Magazine. Amazing cold salad to compliment a variety of meals.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large pot of boiling salted water, cook the asparagus until bright green and tender, about 3 minutes; transfer to a colander and refresh under cold water. Drain and pat dry.
    2. 2
      Roast the peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a medium bowl, cover with plastic wrap and let steam for 10 minutes. Peel the peppers and cut them into 1/4-inch-thick strips.
    3. 3
      In a medium bowl, stir together the vinegar, capers, mustard, tarragon, garlic and onion; season with salt and pepper. Whisk in the olive oil.
    4. 4
      Arrange the asparagus on a serving platter. Lay the roasted pepper strips over the asparagus and drizzle with half of the vinaigrette. Crumble the goat cheese on top. Garnish with the chopped olives and the Parmigiano shavings and serve, passing the remaining vinaigrette at the table.
    5. 5
      The recipe can be prepared through Step 3 up to 8 hours ahead. Refrigerate the asparagus, peppers and vinaigrette separately.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Asparagus Salad With Roasted Peppers and Goat Cheese

    Serving Size: 1 (176 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 161.0
     
    Calories from Fat 120
    74%
    Total Fat 13.4 g
    20%
    Saturated Fat 3.0 g
    15%
    Cholesterol 5.6 mg
    1%
    Sodium 195.9 mg
    8%
    Total Carbohydrate 8.1 g
    2%
    Dietary Fiber 3.3 g
    13%
    Sugars 3.1 g
    12%
    Protein 4.8 g
    9%

    The following items or measurements are not included:

    white wine vinegar

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites