Low-Carb Marinated Asparagus Salad
Low-Carb Marinated Asparagus Salad is similar to a recipe brought back from France by Thomas Jefferson.
- Yield: 4 servings 1x
- Diet: Diabetic
Ingredients
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
Instructions
- 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.
Nutrition
- Calories: 150
- Fat: 14.8g (88% calories from fat)
- Carbohydrates: 3.9g (Net Carbs 2g)
- Fiber: 1.9g
- Protein: 2.7g
