Some people believe that white asparagus, which grows covered with soil and therefore never receives the sunlight needed to produce green chlorophyll, is the finest of the asparagus family. If you can't find it, use all green. Look for a mixture of sturdy mixed greens that contains baby romaine, frisee and chopped radicchio.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2008
MethodRaspberry Vinaigrette: In small bowl, whisk together oil, vinegar, sugar, salt, mustard and pepper; set aside.
In steamer rack over 1 inch (2.5 cm) boiling water, steam fiddleheads until tender-crisp, about 8 minutes. Chill in cold water; drain well and pat dry.
Meanwhile, snap off woody ends of green and white asparagus. Steam stalks until tender-crisp, about 4 minutes. Chill in cold water; drain well and pat dry.
In large bowl, toss mixed greens with half of the dressing. Toss fiddleheads and asparagus with remaining dressing. Arrange greens on plates. Using tongs, arrange fiddleheads and asparagus on top. Garnish with raspberries and almonds. Drizzle with any remaining dressing.
Nutritional facts Per serving: about
- Sodium 322 mg
- Protein 6 g
- Calories 249.0
- Total fat 22 g
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
- Iron 15.0
- Folate 78.0
- Calcium 8.0
- Vitamin A 30.0
- Vitamin C 45.0