Directions:
- Make vinaigrette: In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Whisk in hazelnuts.
- Finely chop egg. In a deep 10- to 12-inch skillet bring 1 1/2 inches salted water to a boil and cook asparagus over high heat until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain.
- Transfer asparagus to a serving dish. Spoon vinaigrette over asparagus and sprinkle with egg. Serve asparagus warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.81 Kcal (874 kJ) | ||
| Calories from fat | 152.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.95g | 26% | |
|---|---|---|---|
| Cholesterol | 31.08mg | 10% | |
| Sodium | 45.02mg | 2% | |
| Potassium | 435.53mg | 9% | |
| Total Carbs | 11.53g | 4% | |
| Sugars | 5.53g | 22% | |
| Dietary Fiber | 4.33g | 17% | |
| Protein | 5.68g | 11% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 3.6mg | 20% | |
| Calcium | 56.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 99.46 Kcal (416 kJ) | ||
| Calories from fat | 72.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.07g | 26% | |
|---|---|---|---|
| Cholesterol | 14.81mg | 10% | |
| Sodium | 21.44mg | 2% | |
| Potassium | 207.44mg | 9% | |
| Total Carbs | 5.49g | 4% | |
| Sugars | 2.63g | 22% | |
| Dietary Fiber | 2.06g | 17% | |
| Protein | 2.7g | 11% | |
| Vitamin C | 5.4mg | 19% | |
| Iron | 1.7mg | 20% | |
| Calcium | 27mg | 6% | |
* 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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