Comments: This is a light and simple salad. For lower calories and fat, try Newman’s Own Balsamic Vinaigrette – Low Fat Dressing or their Cranberry Walnut Light Vinaigrette instead. Also, use the egg whites only for lower fat and calories.
1 pound asparagus
1 shallot, finely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon vinegar, cider
2 eggs, large, hard boiled, use 1 whole and 1 egg white
2 teaspoons agave nectar
Preparation: Place the eggs in a small sauce pan and cover with water. Bring to a boil over high heat. Reduce the heat to low and cook for 10 minutes. Drain the water and cool the eggs under cold water. Meanwhile, remove the tough ends from the asparagus and wash them. Heat 4 cups of water in a large skillet over high heat. Bring the water to a boil and then add the asparagus. Cook on a low boil for 1 to 2 minutes until slightly tender. Drain and place the asparagus in a bowl of cold water with ice to stop the cooking process. Remove the asparagus and place them on a paper towel to dry. Make the vinaigrette in the bottom of a large bowl. Mix the vinegar, agave nectar, lemon juice, shallots and oil in the bowl. Toss the asparagus with the dressing to coat well and then arrange them on a plate. Peel and chop the eggs (use one whole and 1 egg white, discard extra yolk). Sprinkle on top of the asparagus and serve.
Nutrition: Per Serving About: 120 calories, 8 g fat, 1.5 g saturated fat, 5 g protein, 9 g carbohydrates, 2 g dietary fiber, 35 mg sodium; WW points plus value 3