Low-Carb Marinated Asparagus Salad

Low-Carb Marinated Asparagus Salad is similar to a recipe brought back from France by Thomas Jefferson.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Low-Carb Marinated Asparagus Salad is similar to a recipe brought back from France by Thomas Jefferson.

Units Scale

1 1/2 pounds asparagus, any color (purple is nice), thin. If thick, peel and trim them
2 tablespoons red wine vinegar
1/2 cup really good olive oil (what I call The Good Stuff)
A few leaves of fresh thyme
A few leaves of snipped fresh parsley
4 quail eggs, or 1 egg, hard cooked and chopped
1/2 small red onion, chopped fine
1 tablespoon fine capers, drained (just lift them out of the jar with a fork)
Salt and freshly ground white pepper

Cook Mode Prevent your screen from going dark

Wash asparagus and snap off the ends where they break naturally (this is as easy as snapping green beans).
  Blanch the asparagus by plunging it into a 2 qt. pan of boiling water until the stalks turn bright green. Immediately plunge them into a pan of ice water to stop them cooking further. Drain the asparagus and pat dry with paper towel.
In a jar with a lid, big enough to hold the asparagus, mix up the other ingredients. Add the dry asparagus and refrigerate until it’s time to leave for the picnic. Make sure you take tongs to serve the asparagus.

Recipe Card powered by

Featured In:

[contentcards url=”https://www.carbsmart.com/lose-yourself-basket-case-3-fabulous-low-carb-picnics.html” target=”_blank”]

	CarbSmart Magazine May 2013 Originally published in the May 2013 issue of CarbSmart Magazine. 131 Pages. Articles by Dana Carpender, Amy Dungan, Ed Stockly, Susie T. Gibbs, Tracey Rollison, Misty Humphrey, and many more. Also includes 24 low carb/high fat recipes. Buy PDF On CarbSmart.com