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Grilled Asparagus Salad with Spicy Herbed Pesto Recipe
Jul 26, 2011 @ 12:00 PM
Posted by
Daily Value: 10%
Servings: 8
Low-Carb
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 202Daily Value: 10%
Servings: 8
Low-Carb
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 14g | 22% |
| Saturated | 3g | 16% |
| Carbs | 13g | 4% |
| Fiber | 4g | 17% |
| Sugars | 3g | 0% |
| Protein | 10g | 20% |
| Cholesterol | 10mg | 3% |
| Sodium | 738mg | 31% |
| Calcium | 250mg | 25% |
| Magnesium | 51mg | 13% |
| Potassium | 428mg | 12% |
| Iron | 4mg | 20% |
| Zinc | 2mg | 12% |
| Vitamin A | 1788IU | 36% |
| Vitamin C | 23mg | 39% |
| Thiamin (B1) | 0mg | 18% |
| Riboflavin (B2) | 0mg | 13% |
| Niacin (B3) | 2mg | 8% |
| Vitamin B6 | 0mg | 17% |
| Folic Acid (B9) | 66µg | 16% |
| Vitamin B12 | 0µg | 3% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 181µg | 226% |
| Fatty acids, total monounsaturated | 7g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
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Tim Byres
Though pesto is typically made with basil, Parmesan, pine nuts, and garlic, adding a little bit of heat gives a great twist to this classic asparagus dish. It's the perfect spring starter for a weeknight dinner.
INGREDIENTS
For the spicy herbed pesto:
- 1 cup chopped tomatillo
- ½ cup Italian parsley sprigs
- ½ cup basil leaves
- ½ cup cilantro sprigs
- 5 medium garlic cloves
- ¼ cup cold water
- 1 tablespoon original Tabasco® brand pepper sauce
- 1 tablespoon fresh squeezed lime juice
- 2 teaspoons ground cumin
- ½ cup grated Parmesan cheese
- ½ cup toasted pecans
- Salt
For the grilled asparagus salad:
- 3 bunches medium-size asparagus
- ½ cup small basil leaves
- ½ cup fresh Italian parsley
- ½ cup fresh cilantro
- ½ cup chopped toasted pecans
- ½ cup shaved Parmesan cheese
- Salt, to taste
DIRECTIONS
For the spicy herbed pesto:
Combine tomatillo, parsley, basil, cilantro, garlic, water, Tabasco sauce, lime juice, and cumin in blender. Blend until mixed. Add Parmesan cheese and pecans; blend until smooth. Remove to bowl; season with salt to taste. Cover and set aside.
For the grilled asparagus salad:
Preheat grill or broiler. Rinse and trim asparagus. Place in large shallow bowl; carefully toss with 1 cup of the pesto; mix well. Season to taste with salt.
Grill or broil asparagus one half at a time until lightly charred, turning frequently. Repeat with remaining asparagus.
Combine basil, parsley and cilantro in medium bowl; toss with ½ cup of the pesto.
To serve, place 6 asparagus on individual plate; top with tossed herbs. Sprinkle with pecans and Parmesan. Spoon small dollops of the pesto on the plate.
Recipe Details
Servings: 8
