Ingredients30 m servings 74 cals
- Bring a pot of lightly salted water to a boil. Add asparagus and cook until tender, about 4 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process. Drain.
- Boil balsamic vinegar in a small saucepan until reduced to 1/3 the original amount, about 5 minutes. Pour reduced vinegar into a bowl and whisk olive oil into vinegar; set aside until cool, about 10 minutes. Add asparagus, onion, tomatoes, and olives to vinegar mixture and toss to coat.
Per Serving: 74 calories; 4.7 g fat; 7.7 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 37 mg sodium. Full nutrition
ReviewsRead all reviews 3
I did forget to add the part about adding the oranges so hopefully everyone figured this out. It's asparagus time again so time to make this cool easy salad for supper.
I recently had this salad at a conference luncheon. Amazing. Did I miss the step in this recipe where you add in the oranges?